Artichoke Bottoms
From Consult me, 1902
Serves 4
Can also be added to ragouts or French pies.
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 Consult me (1902) by Robert Kemp Philp, page 27. The excerpt below is the record exactly as published.
ARTICHOKE BOTTOMS.— If dried, they must be soaked, then stewed in weak gravy, and served with or without forcemeat in each. Or they may be boiled in milk, and served with cream sauce
Cook this with the app: pantry check, scaling, and the assistant.