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Pickled Artichokes
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 214. The excerpt below is the record exactly as published.
Pickled artichokes. Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows : To one gallon 288 THE HOTEL ST. FRANCIS COOK BOOK of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper
Cook this with the app: pantry check, scaling, and the assistant.