Artichokes Stuffed with Meat
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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.
Source and licence
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.
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 Italian cookery (Cooking, Italian); 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1/4 lb. lean veal
- Two slices of ham
- One pinch of softened dried mushrooms
- One pinch of grated cheese
Method
- For six artichokes, make the following stuffing: 1/4 lb.
- lean veal.
- Two slices of ham, more fat than lean.
- The interior part of the artichokes.
- One fourth of onion (small).
- Some leaves of parsley.
- One pinch of softened dried mushrooms.
- One small crumb of bread rolled and sifted.
- One pinch of grated cheese.
- When the artichokes have been browned with oil alone, pour a little water and cover with a moistened cloth kept in place by the cover.
- The steam that surrounds the artichokes cooks them better.