Skip to content

French Artichokes a la Louisiana

From The Portland Woman's Exchange Cook Book (1913).

No ratings yet

A historical recipe

The Portland Woman's Exchange Cook Book, by Portland Woman's Exchange (Or.) (1913).

France

Known as a French recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. a dash of mustard

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.

Method

  1. Boil in salted water until tender.
  2. After squeezing water out, serve hot with melted butter into which a few drops of lemon juice and a dash of mustard and cayenne pepper have been mixed.
  3. A little cider vinegar — about a tablespoon to a cup of butter — can be used.
  4. Mrs.
  5. Sanderson Reed.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The Portland Woman's Exchange Cook Book (1913), printed page 111, digitised by the Internet Archive: https://archive.org/details/portlandwomanse00orgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.