Cream of Artichoke Soup

Name: Cream of Artichoke Soup
Ingredients: 6 artichokes; 4 cups boiling water; 2 tablespoons butter; 2 tablespoons flour; 1½ teaspoons salt; Few grains cayenne; Few gratings nutmeg; 2 tablespoons Sauterne wine; 1 cup scalded cream; 1 egg; 2 cucumbers

Ingredients

6 artichokes
4 cups boiling water
2 tablespoons butter
2 tablespoons flour
1½ teaspoons salt
Few grains cayenne
Few gratings nutmeg
2 tablespoons Sauterne wine
1 cup scalded cream
1 egg
2 cucumbers

Steps

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, sauté in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

More recipes with butter, flour, cayenne pepper, nutmeg, wine, cream, eggs or cucumber

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.