Cold boiled artichoke bottoms
From Culinary jottings, 1885
This mixture can also be placed inside little pastry patties.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 86. The excerpt below is the record exactly as published.
Cold boiled artichoke bottoms can be mashed up with cream, and a little butter, seasoned with pepper and salt, top-dressed with crumbs
Cook this with the app: pantry check, scaling, and the assistant.