1800s Cooking Tips and Recipes
Cream of Artichoke Soup - Take four medium-sized fresh artichokes; wash, boil until tender, and remove the skins; chop the artichokes very fine, then mash them through a colander. Put two tablespoonfuls of butter into a saucepan; add one sliced onion, shake and stir without browning until the onion is soft and tender. Add a bay leaf. Moisten two tablespoonfuls of flour in a little cold milk, then add this to one quart of milk; strain into the saucepan with the butter and onion. Add the artichoke that has been pressed through a colander, and stir constantly until it reaches the boiling point. Strain through a fine sieve; add a teaspoonful of salt, a dash of red pepper, and serve.
The Ladies' Home Journal, June 1898
Cream of Artichoke Soup - Take four medium-sized fresh artichokes; wash, boil until tender, and remove the skins; chop the artichokes very fine, then mash them through a colander. Put two tablespoonfuls of butter into a saucepan; add one sliced onion, shake and stir without browning until the onion is soft and tender. Add a bay leaf. Moisten two tablespoonfuls of flour in a little cold milk, then add this to one quart of milk; strain into the saucepan with the butter and onion. Add the artichoke that has been pressed through a colander, and stir constantly until it reaches the boiling point. Strain through a fine sieve; add a teaspoonful of salt, a dash of red pepper, and serve.
The Ladies' Home Journal, June 1898
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