Boiled Jerusalem Artichokes

Ingredients

• two pounds of Jerusalem artichokes
• a little salt
• melted butter

Method

1. 1

   Peel the artichokes and throw each root into cold water and vinegar to preserve color.

2. 2

   Boil in salted water until tender, then serve hot with melted butter or white sauce poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 177. The excerpt below is the record exactly as published.

a little salt, until sufficiently tender for a fork to pass through them easily, then pile them on a dish, and serve as hot as possible with melted butter or white sauce poured over. Soyer ART (34) ASP shaped them lite a pear, then stewed them gently in three pints of water with two or three onions thinly sliced, one ounce of salt, and one oimce of butter. He then placed a border of mashed potatoes round a dish, stuck the artichokes in it points upwards, poured over them either white sauce or melted butter, and put a fine brussels sprout between each. It made a pretty inviting dish. Time to boil, about twenty "minutes. They should be tried with a fork frequently after a quarter of an hour, as they will become black and tasteless if allowed to remain on the fire longer than necessary. Allow two pounds for a tureen. Probable cost, 2d. or 3d. per pound. Articliokes, Jerusalem, Fricasseed. — Boil some artichokes according to the pre- ceding recipe. Take them out of the water and di-ain them. Put a breakfast - cupful of milk into a saucepan, flavom- it ^^^th salt, pepper, and powdered cinnamon, and thicken it Avith a small piece of butter roUed in flour. Turn the artichokes into this, and let all stew together gently for a few minutes. Time to stew, five or six minutes. Probable cost, 2d. or 3d. per pound. Allow two pounds for a tureen. Articliokes, Jerusalem, Pried, — Pare and cut the artichokes in slices about the eighth of an inch in thickness, and fry them in sufficient boiling oil or lard for them to swim in until they are a rich brown. Strew a little salt over them, i)ile high on a dish, and send to table hot. Time to fry, eight or ten minutes. iSufficicnt, two pounds for a moderate-sized dish. Probable cost, 2d. or 3d. per poimd. Artichokes, Jerusalem, in White Sauce. — Wash and pare the artichokes, and throw each root as it is pared into cold water, to preserve the colour. Cut a little jjiece ofl: one end, so that each one wiU stand, and taper the other end. Boil them in milk and water, and when tender ari-ange them in a dish with the points uppermost, and pour over them a good white sauce. Time to boil, about half an horn-. Probable cost, 2d. or 3d. per pound. Allow two poimds for a tureen. Artichokes, Jerusalem., Mashed. — Wash and pare some artichokes ; boil them in salt and water until quite tender, then drain and press the water thoroughly from them. Put them into a saucepan, and beat to a pulp ; adding salt, pepper, and a Httle cream. Serve quite hot. Time to boil, twenty minutes; to mash, five minutes. Probable cost, 2d. or 3d. per poimd. Allow two pounds for four or five per.sons. Artichokes, Jerusalem, Soup, or Puree of. — Put a piece of biitter the size of an egg into a saucepan: let it molt; then fry in it one sliced turnip, one sliced onion, three pounds of Jerusalem artichokes

Cook this with the app: pantry check, scaling, and the assistant.