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Carr family cookbook, 1741-1753
Page 83
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palatable; salt it to you taste, brown a lump of sugar in a basting ladle with two spoonfulls of water in it, mix it well in then dish it. To pickel artichoak suckers Gather them dry & peel them all round so that the bottom and tenderest of the leaves only remain; have ready a pan of white wine vinegar, with a few shallots some whole pepper & salt and what spices are liked, and throw your suckers in as fast as peel'd else they will turn black then set them on the fire & boil them three or four times, when cold, put them in pots cover'd with the pickel & keep them in a dry place
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palatable; salt it to you taste, brown a lump of sugar in a basting ladle with two spoonfulls of water in it, mix it well in then dish it. To pickel artichoak suckers Gather them dry & peel them all round so that the bottom and tenderest of the leaves only remain; have ready a pan of white wine vinegar, with a few shallots some whole pepper & salt and what spices are liked, and throw your suckers in as fast as peel'd else they will turn black then set them on the fire & boil them three or four times, when cold, put them in pots cover'd with the pickel & keep them in a dry place
Szathmary Culinary Manuscripts and Cookbooks
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