Artichoke Sauce

Ingredients

• a quarter of a pound of butter
• a sliced onion
• half a head of well-washed celery
• a tablespoonful of finely-chopped ham (lean)
• a pinch of powdered cinnamon
• a teaspoonful of salt
• a suggestion of cayenne
• one pound of Jerusalem artichokes
• one pint of milk

Method

1. 1

   Melt butter in a saucepan, add onion, celery, ham, cinnamon, salt, and cayenne.

2. 2

   Stir for 15 minutes.

3. 3

   Add mashed Jerusalem artichokes and milk, boil until thickened.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.

Artichoke Sauce. — Put a quarter of a pound of butter into an enamelled saucepan. When melted, add a sliced onion, half a head of well-washed celery, a tablespoonful of finely-chopped ham (lean), a pinch of powdered cinnamon, a teaspoonful of salt, and a suggestion of cayenne. Stir all the ingredients over the gas for a quarter of an hour; then add one pound of Jerusalem artichokes, which have been boiled and mashed, and one pint of milk

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