To Pickle Artichokes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 028

Originalrezept:

Throw your Artichokes into Salt and Water Half a Day; then make a Pot of Water boil, and put in the Artichokes, boil them till you can separate the Leaves from the Bottom; then cut off the Bottoms very smooth and clean, and put them into a Pot, with Pepper, Salt, Cloves, Mace, two Bay-leaves, and as much Vinegar as will cover them; then pour melted Butter enough over them to cover them an Inch thick; tie it down close, and keep them for Use. Put them into boiling Water when you use them, with a Piece of Butter in the Water to plump them, then use them as you think proper.

Übersetzung:

Eingelegte Artischocken

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Artichokes", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 028,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-artichokes (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.