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Jerusalem Artichokes
From Modern cookery, in all its branches, 1884
Serves 4
Do not leave in water after cooking to avoid discoloration.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 307. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES. Wash the artichokes, pare them quickly, and throw them as they are done into a saucepan of cold water, or of equal parts of milk and z 388 MODERN COOKERY. [chap. xvit. water ; and when they are about half boiled add a little salt to them. Take them up the instant they are perfectly tender : this will be in from fifteen to twenty-five minutes, so much do they vary in size and as to the time necessary to dress them. If allowed to remain in the water after they are done, they become black and flavourless, Melted butter should always be sent to table with them.
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