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Jerusalem Artichokes a la Reine

Name: Jerusalem Artichokes a la Reine
Yield: 4 servings
Ingredients: boil them in milk and water; nearly half a pint of cream; an ounce and a half of butter; a dessert-spoonful of flour; seasoned with a little mace; some salt

From Modern cookery, in all its branches, 1884

Serves 4

If cream is unavailable, use new milk with increased flour and butter.

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, A LA REINE. Wash and wipe the artichokes, cut off one end of each quite flat, and trim the other into a point ; boil them in milk and water, lift them out the instant they are done, place them up- right in the dish in which they are to be served, and sauce them with a good becha- mel, or with nearly half a pint of cream thickened with a dessert- spoonful of flour, mixed with an ounce and a half of butter, and seasoned with a little mace and some salt

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