Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of artichokes
- two beaten yolks of eggs
Directions
Peel, steep in water ten minutes, and fry 2i lbs. sliced Jerusalem artichokes, with a peeled onion sliced in butter for five minutes without colouring ; add quart boiling milk Season, simmer an hour, strain, return to saucepan ; add tablespoonful of breadcrumbs and pint of milk ; boil ; remove from fire ; add two beaten yolks of eggs ; pour into soup-tureen over half a pound of artichokes, boiled separately; skim soup carefully all the time. Time, 1^- hours. Hand grated parmesan. Mrs. Lowt.
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