RHINELAND KNOB CELERY

Name: RHINELAND KNOB CELERY
Ingredients: 1 gal. white wine vinegar; (if not available, use 3 qts. cider vinegar & 2 bottles dry Rhine wine); 1 basket button mushrooms; 5 lbs. pearl onions; 2 Tbls. English mustard; 8 oz. sugar; 8 oz. salt; 1 bottle worcestershire sauce; 5 lbs. shredded apples

Ingredients

1 gal. white wine vinegar
(if not available, use 3 qts. cider vinegar & 2 bottles dry Rhine wine)
1 basket button mushrooms
5 lbs. pearl onions
2 Tbls. English mustard
8 oz. sugar
8 oz. salt
1 bottle worcestershire sauce
5 lbs. shredded apples

Method

Preparation: Proceed as in KNOB CELERY KOELSCH. When celery is 3/4 finished add shredded apples.

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Photograph of printed page 70 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

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