Pickled Artichokes
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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 Buckeye cookery (1892), page 143. The excerpt below is the record exactly as published.
PICKLED ARTICHOKES. | Rub off outer skin with a coarse towel, and lay in salt water for | a day, drain and pour over them cold spiced vinegar, adding a tea- spoonful of horse-radish to each j
Cook this with the app: pantry check, scaling, and the assistant.