French Artichauts
From The art of cooking, 1880
Artichauts can also be served boiled with a piquant sauce.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.
French Artlohauts. — Provide: six large artt- chauts^ two ounces of butter, one ounce of flour, one gill of cream, one and one-half gills of milk, one grain of cay- enne, one dessert spooonful of salt, one saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.