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Artichokes in Mold

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. three beaten eggs

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

  1. Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing them.
  2. Cut each artichoke into four parts and put them to boil in salt water for only five minutes.
  3. If left longer on the fire they become too soaked in water and lose their taste.
  4. Remove from the water, drain them, grind or pound and rub them through a sieve.
  5. Season the pulp so obtained with two or three beaten eggs, two or three tablespoonfuls of Balsamella (No.
  6. 54) grated cheese, salt and a taste of nutmeg, but taste the seasoning several times to see that it is correctly dosed.
  7. Place in a mold with brown stock or meat gravy (in that case use a mold with a hole) and cook in double boiler.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

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.