Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
sidevegetarianvegangluten-freedairy-freenut-free
Artichoke Bottoms, To Cook
From Recipes for the million, 1891
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- artichokes
- salt and water
- weak gravy
Method
Boil artichokes in salt and water, remove leaves and empty the choke without breaking bottoms.
Stew in weak gravy for half an hour and serve with forcemeat.
Nutrition per serving
20Calories
1 gProtein
4 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 7. The excerpt below is the record exactly as published.
ARTICHOKE BOTTOMS, To Cook. — Leave on the most tender of the leaves so that the inside of the artichokes may be kept more clean. Boil them in salt and water, and, when sufficiently done to allow it, remove the leaves and empty the choke without breaking the bottoms ; then stew them in weak gravy
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