Artichoke Soup
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one quart of milk
- two ounces of butter
- three tablespoonfuls of flour
- four tablespoonfuls of minced raw fowl
Method
- Boil three large artichokes for forty minutes, then dry and cut them in pieces and rub through a sieve.
- Put one quart of milk in an earthen pot, boil, add the artichokes, two ounces of butter, and three tablespoonfuls of flour.
- Stir until the milk thickens, add pepper and salt to taste, and boil for ten minutes, adding chicken forcemeat balls just before serving.
- (For the forcemeat balls take four tablespoonfuls of minced raw fowl, some grated bread, the white of an egg beaten up, and a little salt and pepper.
- Place the balls in boiling water as you make them, and boil for ten minutes.
- Take them out with the strainer and put them into the soup.) Artichoke Soup (Purée).
- Cut the bottom out of several artichokes, blanch them, remove the chokes and boil with a little salt, flour, and lemon juice.
- Then mash them and mix with one (or more, according to the number of people) cupful of Béchamel sauce (see Sauces, p.
- 119);
- rub through a sieve, add enough good stock to make a thick soup, and serve with small croûtons (fried bread).