Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Artichoke Soup (White)
From The "A1" cookery book, 1901
Serves 14
A modern interpretation · AI-generated from the original record
Ingredients
- 3 pints white stock
- 3 lbs. Jerusalem artichokes
- 5 pint milk or cream
- 1 small onion
- cayenne and salt
Method
Strain the stock and heat in a saucepan.
Add washed, pared, and boiled artichokes until soft.
Stir in seasoning, simmer for five minutes, then strain.
Return to saucepan, simmer for another five minutes, skim, and stir in warmed cream or milk.
Serve with crofitons of fried bread.
Nutrition per serving
688Calories
8 gProtein
25 gCarbs
63 gFat
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
Artichoke Soup (White). — 3 pints white stock, 3 lbs. Jerusa- lem artichokes, 5 pint milk or cream, 1 small onion, cayenne and salt
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