Fried Artichokes
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 55. The excerpt below is the record exactly as published.
ined. Artichokes, with Cream — Prepare and par- boil them as in the preceding recipe; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg. Artichokes, with Oravy — Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. Artichokes (Mashed) — Salted water, a piece of butter, a little cream, white pepper, nutmeg and salt. Wash, peel and boil them in salted water; drain, and pass them through a hair sieve. Squeeze all the water out of the pulp; put it into a saucepan, and work it on the fire, with a piece Vegetables. 117 of butter and a little cream, adding white pepper, nutmeg and salt if necessary. When quite hot and suificiently dry, serve. Artichokes (Fried) — Wash, peel and parboil them whole for ten minutes, then cut them in strips the size of a little finger. Flour them care- fully, and fry in hot lard; or they may be dipped in batter
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