vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Stuffed Eggs with Artichokes (Eufs Farcis aux Artichauts)
From Cookery for every household, 1914
Serves 3
Can use preserved artichoke bottoms.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 512. The excerpt below is the record exactly as published.
tuffed Eggs with Artichokes (CEufs Farcis aux Artichauts) 1 doz. eggs. 8 artichoke bottoms. 2 oz. butter. Seasoning. \ pt. white sauce. 2 table-sps. grated cheese. 1 table-sp. bread- crumbs
Cook this with the app: pantry check, scaling, and the assistant.