Devilled Artichoke Chips
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.
Devilled Artichoke Chips. Peel some Jerusalem artichokes, cut them into very thin slices (chips), place in salted water flavoured with lemon juice for about an hour. Take up, drain, and dry ; then fry a few at a time in very hot, deep fat. Drain well and season with fine salt, cayenne or Nepaul peppe
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