Mashed Jerusalem Artichokes

Ingredients

• a small piece of butter
• a spoonful of cream
• white pepper
• salt if necessary
• a tiny grate of nutmeg if liked

Method

1. 1

   Wash, peel, and boil the vegetable in salted milk or water until tender.

2. 2

   Drain and rub through a sieve, squeezing out all the water.

3. 3

   Put the puree into a clean pan with butter, cream, white pepper, salt, and nutmeg.

4. 4

   Stir over the fire until fairly dry and hot, then serve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

a small piece of butter, a spoonful of cream, white pepper, salt if necessary, and a tiny grate of nutmeg if liked

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