To keep Artichoke Bottoms for Sauce

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 017

Originalrezept:

Take your Artichokes about Michaelmas, boil them so as to take off all the Leaves and the Choke; then put them on Tin Plates, and set them in an Oven, after other Things are out, when it is so cool as not to discolour them in the least. Do this till they are very dry; then put them into an earthen Pot to keep; tie them down close, and keep them in a dry Place. When you would use them, put them into some scalding Water till they are tender, and cut them in large Dice. They look white, and eat very well all Winter.

Übersetzung:

Artischockenböden für Saucen

Kategorisierung:

:

Hauptzutaten:

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To keep Artichoke Bottoms for Sauce", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 017,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-keep-artichoke-bottoms-for-sauce (19.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.