Jerusalem Artichokes Boiled

Ingredients

• Artichokes
• one ounce of salt
• three ounces of butter
• two or three onions

Method

1. 1

   Peel artichokes and soak in vinegar and water.

2. 2

   Boil in salted water until tender.

3. 3

   Strain, add boiling water, onions, salt, and butter, and stew until onions are cooked.

4. 4

   Serve with mashed potatoes and layer artichokes and Brussels sprouts.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 70. The excerpt below is the record exactly as published.

Jerusalem Artichokes Boiled — Soyer's Recipe.— Artichokes are fairly cheap, and form a change in the vegetable menu. It must be observed that they require more careful cooking than the potato, because if they are left too long to boil they become sometimes quite black. The arti¬ chokes should first be peeled rather thickly. Each root must be thrown into a little vinegar and water to preserve the colour, or rubbed over with a cut -4 lemon. When they are all peeled, they should be put into a saucepan of boiling water, with a liberal supply of salt, which must be kept boiling, until they are tender. Strain off the first water, and add a second quantity of boiling water — about a pint, two or three onions cut thin, one ounce of salt, and three ounces of butter

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