Fonds d’Artichauds Soup
From Wholesome cookery, 1887
Can be made with canned artichokes.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.
Fonds d’Artichauds Soup. The underparts of some French artichokes; boil them till done in some water in which you have blended SOUPS. 16 a little flour, and flavoured with salt and lemon-juice. When cooked, mash them and add them to some good white stock, simmer together for some time, pass through a hair sieve, put hack on the fire, add some butter
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