vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichokes with Cream
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 55. The excerpt below is the record exactly as published.
Artichokes, with Cream — Prepare and par- boil them as in the preceding recipe; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.