Jerusalem Artichoke Soup

Ingredients

• three pounds of Jerusalem artichokes
• a piece of butter the size of an egg
• one sliced onion
• one sliced turnip
• one pint of stock
• three pints more stock
• one pint of boiling milk
• pepper
• salt

Method

1. 1

   Melt butter, fry turnip and onion, add sliced artichokes and bacon, stir for ten minutes, then add stock gradually.

2. 2

   Boil until vegetables are cooked, add more stock, season, press through a sieve, and add boiling milk.

3. 3

   Boil for five minutes and serve with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 178. The excerpt below is the record exactly as published.

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 washed, pared, and sliced, and half a pound of bacon in rashers. Keep these well stirred in the boiUng butter for about ten minutes; then add to them, gradually, one pint of stock. Let all boil up together until the vegetables are thoroughly cooked; then add thi-ee pints more stock, stir it well, add pepper and salt to taste, press it through a sieve, and add one pint of boiling milk

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