Puree of Artichokes
From Wholesome cookery, 1887
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 24. The excerpt below is the record exactly as published.
Puree of Artichokes. Boil the underparts of French artichokes in water, into which you have blended some flour. When cooked, mash them well ; pass through a hair sieve ; put them back in a saucepan with pepper, salt, butter, and cream
Cook this with the app: pantry check, scaling, and the assistant.