Jerusalem Artichokes

Ingredients

• 2 tablespoonfuls Crisco
• 1% cupfuls milk
• 1 lb. artichokes
• 2 tablespoonfuls cream
• 2 tablespoonfuls flour
• Salt and pepper to taste
• 1 yolk of egg
• 1 teaspoonful chopped parsley
• 2 teaspoonfuls lemon juice
• ¥ cupful vinegar
• 1 pint boiling milk

Method

1. 1

   Wash and scrape artichokes, and throw each one in cold water containing vinegar; when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt.

2. 2

   Boil quickly with lid off, pierce with fork to know if done.

3. 3

   Lift into hot dish and cover with sauce.

4. 4

   Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes.

5. 5

   Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

Jerusalem Artichokes 2 tablespoonfuls Crisco 1% cupfuls milk 1 lb. artichokes 2 tablespoonfuls cream 2 tablespoonfuls flour Salt and pepper to taste 1 yolk of egg 1 teaspoonful chopped parsley 2 teaspoonfuls lemon juice ¥ cupful vinegar 1 pint boiling milk

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