Palestine Soup

Ingredients

• six good-sized Jerusalem arti- chokes
• a pint of milk
• a teaspoonful of Paprika pepper
• two cloves
• a dash of nutmeg
• a couple of sprigs of parsley
• a walnut of butter
• a dessert-spoonful of corn- flour

Method

1. 1

   Boil the Jerusalem artichokes with a pinch of salt until soft, then sieve.

2. 2

   Boil milk with paprika, cloves, nutmeg, and parsley, then strain.

3. 3

   Melt butter, stir in cornflour, add strained milk and artichoke extract.

4. 4

   Simmer for five minutes without boiling.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 14. The excerpt below is the record exactly as published.

Palestine Soup. Another simple soup, which moreover has the advantage of not requiring stock, is Palestine or Jerusalem Artichoke soup. By the way, we misname this vegetable strangely. It was imported into Great Britain from 48 THE CHAFING DISH Italy, and being the tuber of a variety of sunflower, is there termed Girasole, because the flower turns to the sun. We, in our insular ignorance, corrupted Girasole to Jerusalem, and then, wishing to refine the latter word, committed a further solecism by calling the soup made therefrom Palestine soup. Could any little exercise in culinary ety- mology be more ridiculous, or more typical ? Pick out six good-sized Jerusalem arti- chokes, boil them in the Chafing Dish with a pinch of salt ; when quite soft, put them through a fine sieve and place the extract on one side. Then put a pint of milk in the dish and boil it with a teaspoonful of Paprika pepper, two cloves and a dash of nutmeg, and a couple of sprigs of parsley. Let it boil up for a minute and then strain it, and also put it aside. Melt a walnut of butter in the dish and stir into it a dessert-spoonful of corn- flour

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