Artichoke Bottoms with Shrimps
From Cookery for every household, 1914
Serves 4
Small pieces of crab, lobster, oysters, or a macedoine of vegetables may be used instead of the shrimps.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 796. The excerpt below is the record exactly as published.
Artichoke Bottoms with Shrimps (Fonds d’Artichauts aux Crevettes) Artichoke bottoms. Picked shrimps. Seasoning. Mayonnaise sauce. Small cress. Coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.