Artichokes
From Purity flour cookbook, 1917
To keep them green, tie bits of charcoal in muslin and boil with them.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 74. The excerpt below is the record exactly as published.
ARTICHOKES Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for ^ hour. Cook in boiling salted water for about 40 minutes
Cook this with the app: pantry check, scaling, and the assistant.