Artichoke Soup

Ingredients

• about eight artichokes
• half an onion
• a potato
• a slice of bacon
• one ounce of butter
• a pint of stock or water
• one pint of boiling milk
• the well-beaten yolk of one egg
• a little celery salt

Method

1. 1

   Peel and cut artichokes, onion, and potato.

2. 2

   Cook with bacon and butter, then add stock or water.

3. 3

   Stew until pulpy, add boiling milk, stir, and pass through a sieve.

4. 4

   Add celery salt and egg yolk before serving.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 3. The excerpt below is the record exactly as published.

Artichoke Soup Get some artichokes, about eight will do if you peel them carefully, and don’t waste any. They are very knobbly vegetables, and so easily wasted, but you must peel all the little knobbles. Cut up the artichokes with half an onion and a potato. Put them all into a saucepan with a slice of bacon and one ounce of butter, and when they have cooked a little add a pint of stock or water. Stew gently till the vegetables have become a pulp, then add one pint of boiling milk, stir it well, pass through a sieve, and return to the saucepan to get hot. Add a little celery salt, put into your soup tureen the well- beaten yolk of one egg

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