Boiled Artichokes
From The handy dictionary of cookery, 1890
Do not add salt to boiling water as it spoils the color.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 13. The excerpt below is the record exactly as published.
a pinch of salt and a knife ; add them, lastly, to the mixture. Drop on to greased tins and bake. Arrowroot Milk. Put into a basin half an ounce of arrowroot, a teaspoonful of sugar ; add very slowly half a pint of cold milk, stirring all the time to keep it quite smooth. Put all this into a pan ; stir till boiling ; then boil three minutes. Serve hot. Artichokes, Boiled. Wash the artichokes ; peel them and throw them at once into vinegar and water — three parts water and one part vinegar — to preserve the colour. When all are ready take them from the vinegar and water and put them into a pan of boiling water ; boil them until they are soft. Place them in a vegetable dish and pour over them the following sauce : — Melt in a pan one ounce of butter or dripping ; stir into it one ounce of flour and a quarter of a pint of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.