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Braised Artichokes

A historical recipe from The cult of the chafing dish, by Frank Schloesser (1905).

A historical recipe

The cult of the chafing dish, by Frank Schloesser (1905). Project Gutenberg eBook #73560.

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 cult of the chafing dish, by Frank Schloesser (1905). Digitised by Project Gutenberg, eBook #73560 (https://www.gutenberg.org/ebooks/73560). 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.

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Ingredients

Method

  1. Wash and peel a pound of artichokes and put them aside in a basin of cold water.
  2. Melt a walnut of butter in the Chafing Dish;
  3. add the artichokes after drying them well.
  4. Let them brown well in the butter;
  5. add pepper and salt and stir them frequently, letting them simmer for twelve minutes.