Artichoke Salads
From Wholesome cookery, 1887
Fonds d’artichauds can be procured in tins.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.
Artichoke Salads. Have ready the under parts of some cooked French artichokes (those preserved as “ fonds d’artichauds ”■ SUNDRIES. 195 are good for the purpose). Dip each in a cold ravigote sauce. Have some cold cooked vegetables
Cook this with the app: pantry check, scaling, and the assistant.