Mashed Artichokes

Ingredients

• Salted water
• a piece of butter
• a little cream
• white pepper
• nutmeg
• salt

Method

1. 1

   Wash, peel, and boil artichokes in salted water.

2. 2

   Drain and pass through a sieve.

3. 3

   Work the pulp in a saucepan with butter and cream, adding seasonings as necessary.

4. 4

   Serve hot.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 54. The excerpt below is the record exactly as published.

salt pork thoroughly washed and cut across the rind in small dice. Place the pork on the top of the beans and let it boil for an hour or more. Then lift the meat out, turn the beans and liquor into a baking-pan, press the water down until only the rind is out of the pork, and bake in a slow oven for several hours. Asparag'US — After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about 25 heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty minutes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was Vegetables. 116 boiled; dish upon toast, and serve with a boat of melted butter. Asparagus in Amlbush — Two bunches of asparagus, 8 stale biscuits (or rolls may be used), 4 eggs, about ^^ pi^^ of milk, butter the size of an egg, flour, pepper and salt to taste. Take the green tops of the two bunches of aspa- ragus, boil them tender and mince finely. While they are boiling, take the biscuits or rolls, divide them, keeping the top half for a cover; place them all in the oven to crisp: make the milk hot, and then pour in the eggs, beaten; stir over the fire until it thickens, then add the butter rolled in flour, and lastly add the asparagus; spread the rolls with this mixture, put on the tops and serve hot. Asparag-iis and Eggs — Twenty-five or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs. Boil the asparagus (after cutting them into pieces of about 3^ an inch) for 15 minutes; take a cup of rich butter and put it into a saucepan; drain the asparagus, and put it with the butter; heat them to a boil, seasoning with pepper and salt, and then pour into a buttered baking-tin or dish; break five or six eggs neatly over the sur- face of this, sprinkle with pepper and salt, and put it in the oven until the eggs are set nicely. Serve hot. Asparagus Pudding —Green tops of 2 bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5 well-beaten eggs, 2 dessertspoonfuls of melted butter, 1 teacup of milk, 1 pinch of soda, pepper and salt to taste. Boil the asparagus and when cool chop finely; take the eggs, butter, pepper and salt, and beat them up together, then put in the flour; stir the soda into the milk, and add gradually; lastly put 116 White Ribbon Cook Book. in the asparagus. Put this into a buttered mould with a lid, or if it has no lid tie it down tightly with a floured cloth; boil for two hours. When done, turn out on a dish, and pour melted butter round it. Artichokes, with White Sauce — Wash them well, peel and shape them to a uniform size; throw them into boiling salted water, and let them boil fifteen to twenty minutes; drain them at once thoroughly; put them on a dish and serve with the following sauce poured over them: Mix over the fire 13^ oz. butter with a tablespoonful of flour; add 3^ pint of boiling water, white pepper and salt to taste; stir till the sauce thickens, then take the saucepan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained. Artichokes, with Cream — Prepare and par- boil them as in the preceding recipe; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg. Artichokes, with Oravy — Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. Artichokes (Mashed) — Salted water, a piece of butter, a little cream

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