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Mashed Jerusalem Artichokes
From Modern cookery, in all its branches, 1884
Serves 4
Excellent if good white sauce is used.
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.
MASHED JERUSALEM ARTICHOKES. Boil them tender, press the water well from them, and then proceed exactly as for mashed turnips, taking care to dry the ar- tichokes well, both before and after the milk or cream is added tc them ; they will be excellent if good white sauce
Cook this with the app: pantry check, scaling, and the assistant.