Artichoke Bottoms with Eggs
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.
Artichoke Bottoms with Eggs. Trim, blanch, and boil till tender 6 or 8 artichoke bottoms. Drain and place each, hollow side up, on a round of fried bread. Keep hot. Fry 6 or 8 eggs in butter, trim, and place them in the fonds. Sprinkle with chopped truffle
Cook this with the app: pantry check, scaling, and the assistant.