vegetariannut-free
Artichoke Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Miss M. S. Owen.
Presented as published in 1907. 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
- 2lbs. Artichokes
- 1 Apts. Milk
- 10z. of butter
- pepper to taste
- salt to taste
- 10z. of flour
Method
Quickly boil the artichokes in water till tender; pass them into the milk through a sieve, add some stock, butter, pepper and salt to taste.
Boil up and thicken with flour.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 3. The excerpt below is the record exactly as published.
Artichoke Soup (1). ipt. white Stock. 2lbs. Artichokes, i Apts. Milk. Quickly boil the artichokes in water till tender; pass them into the milk through a sieve, add some stock, ioz. of butter, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.