Beignets d'Articiiauts

Name: Beignets d'Articiiauts
Ingredients: some cooked artichoke bottoms; season with oil, vinegar, salt and pepper, and chopped parsley; frying batter; hot fat

From Recherché entrées, 1907

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 Recherché entrées (1907) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Beignets d'Articiiauts. (Artichoke Flitters.) Cut some cooked artichoke bottoms into slices and season with oil, vinegar, salt and pepper, and chopped parsley. Dip these pieces, drained, in frying batter. Fry in hot fat

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