Artichoke Soup
A historical recipe from Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919).
A historical recipe
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Project Gutenberg eBook #19775.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Slice into cold water to keep the color, boil an hour or more in two quarts of water, season highly with butter, pepper and salt, and just before taking up, add a cup of cream.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board