Pickled Celery
From The "Queen" cookery books: Pickles and Preserves, 1902
Can also pickle celeriac, cardoons, salsify, and seakale.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.
Cut some heads of celery into equal and convenient lengths, wash them thoroughly, then throw them into brine, strong enough to bear an egg
Cook this with the app: pantry check, scaling, and the assistant.