Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Artichokes (Fried)
From Recipes for the million, 1891
Serves 1
Trim leaves to make them open.
A modern interpretation · AI-generated from the original record
Ingredients
- artichokes
- the juice of a lemon
- four spoonfuls of flour
- three entire eggs
- a teaspoonful of olive oil
- some melted dripping
- fried crisp green parsley
Method
Wash and drain artichokes, cut into quarters, rub with lemon, and mix with pepper, salt, and lemon juice.
Combine flour, eggs, and olive oil, stir until leaves are imbued.
Fry in melted dripping until brown, drain on towel, and serve with parsley.
Nutrition per serving
642Calories
27 gProtein
46 gCarbs
40 gFat
As published
This recipe was extracted from Recipes for the million (1891), page 7. The excerpt below is the record exactly as published.
ARTICHOKES (FRIED).— Well wash and drain the artichokes, cut them into quarters, rub them with lemon, and throw them into an earthen pan with some pepper, salt, and the juice of a lemon. Next take four spoonfuls of flour, three entire eggs, and a teaspoonful of olive oil, and stir the whole with a wooden spoon till the leaves are well imbued. Then throw them, piece by piece, into some melted dripping, and fry them a fine brown colour, using a skewer to prevent them sticking together. When done crisp, lay them on a towel to drain, and send to table with fried crisp green parsley
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