FoodReference.com Logo

FoodReference.com   (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKPICKLES >  Pickled Artichokes >

 

COOKING SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

PICKLED ARTICHOKES
 

 Wash and scrape about 1/2 gallon of artichokes, cutting the larger in two. Cover with water, drain the water and measure it. Take the same quantity of vinegar; if too sharp, dilute it; add 1 tablespoonful of salt, 1 teaspoonful of black pepper, 1/2 cup of sugar, 1 teaspoonful of cinnamon (the latter may be whole or ground), and pour over the artichokes in a granite kettle. Boil about 5 minutes. If wanted for immediate use, put in a crock the same as beet pickles. If desired to be kept indefinitely, put in air-tight jars.

Sister Sarah Hohf, Mt. Morris, Ill.
 
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 

Culinary Art & Posters