Lunch
Artichoke soup
Marion Harland’s original method for Artichoke soup, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash, pare and quarter one dozen large Jerusalem artichokes and lay in cold water for an hour.
- Put over the fire with enough cold water to keep them from burning and cook five minutes after they begin to boil.
- Drain off the water, put the artichokes into the inner vessel of the double boiler with one quart of milk and a pinch of soda, and cook until tender.
- put it again into the boiler and thicken with one tablespoonful, each, of butter and flour, first cooked together to a white roux.
- Season with salt and cayenne and serve with fried bread dice.
Historical transcription
Source method
- 1
Wash, pare and quarter one dozen large Jerusalem artichokes and lay in cold water for an hour. Put over the fire with enough cold water to keep them from burning and cook five minutes after they begin to boil. Drain off the water, put the artichokes into the inner vessel of the double boiler with one quart of milk and a pinch of soda, and cook until tender. Press the pulp through your vegetable press; put it again into the boiler and thicken with one tablespoonful, each, of butter and flour, first cooked together to a white roux. Season with salt and cayenne and serve with fried bread dice.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.