Artichoke Soup

Ingredients

• 2 lbs. Artichokes
• 2 Onions
• 1| pints Milk
• 2 quarts Bone Stock (White)
• 1 tablespoonful Vinegar
• 1 tablespoonful Lemon Juice
• I doz. White Peppercorns

Method

1. 1

   Peel the artichokes and lay them in vinegar and water for an hour; this will make them a good colour.

2. 2

   Mix up half a pint of the milk with the stock, and boil the artichokes, onions, and peppercorns in this for an hour.

3. 3

   Rub through a hair sieve with a wooden spoon.

4. 4

   Stir in the milk and some salt, pour back into the saucepan and stir until it boils.

5. 5

   If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan.

6. 6

   Serve with fried bread.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 185. The excerpt below is the record exactly as published.

ARTICHOKE SOUP. 2 lbs. Artichokes . . . . Sd. 2 Onions ^d. 1| pints Milk . . . . Ad. 2 quarts Bone Stock (White) . . "1 1 tablespoonful Vinegar . . [id 1 tablespoonful Lemon Juice . . | ' I doz. White Peppercorns

Cook this with the app: pantry check, scaling, and the assistant.