vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichokes with Gravy
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.
rtichokes, with Oravy — Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper
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