Jerusalem Artichokes

Ingredients

• a quart of artichokes
• a tablespoonful of salt
• half a cupful of vinegar
• a pint of milk
• a tablespoonful of butter
• a tablespoonful of flour

Method

1. 1

   Wash and scrape the artichokes, then boil in salted water until tender.

2. 2

   Prepare a cream sauce with butter and flour, add milk, season, and serve with the artichokes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 214. The excerpt below is the record exactly as published.

tablespoonfuls of butter, SALADS AND VEGETABLES. 395 and replace it in the skins ; put on each potato, after it is stuffed, the piece of skin first cut from it, and then return the potatoes to the oven to heat thoroughly. When they are hot, serve them in the skins. The potatoes may be served when they are tender without being stuffed. SWEET POTATO PUDDING. Peel and wash a large sweet potato, wipe it dry on a clean towel, and then grate it on a large grater ; while the potato is being grated, heat a quart of milk ; stir a cupful of the grated potato into the hqt milk, and let it boil ; meantime beat four eggs to a cream ; add a heaping table- spoonful of butter to the milk and potatoes, and take them off the fire ; stir the beaten eggs with the milk and potatoes, season the pudding palatably with salt and pepper, put it into an earthen dish, and bake it for twenty minutes, or until the custard is firm, in a moderate oven ; serve it hot as a vegetable. The same pudding may be sweetened, and baked to use for dessert. JERUSALEM ARTICHOKES. After washing a quart of artichokes thoroughly in cold water, scrape off the skin, holding them under water to keep them white, and putting them, as fast as they are scraped, into a large bowl of cold water containing a tablespoonful of salt and half a cupful of vinegar. When all the arti- chokes are scraped, put them over the fire in salted boiling water enough to cover them, and boil them gently until they are tender, but not broken ; they will not be mealy like po- tatoes, but of a dense, waxy texture, and they break easily ; when the artichokes are tender, drain them from the water in which they were boiled, and serve them in a cream sauce made as follows : About ten mintites after the artichokes are put over the fire to boil, heat a pint of milk

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