Artichokes
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Boiled artichokes may be made into croquettes, omelets, au gratin or fried, first dipping in batter.
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
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 28. The excerpt below is the record exactly as published.
ARTICHOKES. Cut off stems and rough outer leaves, wash well. Put in sauce pan head down with water to cover, with salt and small pinch of soda, boil from one-half to three-quarters of an hour till tender. Drain, butter and pour over a white sauce.
Cook this with the app: pantry check, scaling, and the assistant.