Puree of Jerusalem Artichokes

Ingredients

• one pound of Jerusalem Artichokes
• half an ounce of butter
• three-quarters of an ounce of flour
• a pint of common stock
• a tablespoonful of cream
• the yolk of an egg
• two tablespoonfuls of fresh milk

Method

1. 1

   Wash, peel, and boil the artichokes.

2. 2

   Pass through a sieve to save the pulp.

3. 3

   Melt butter in a stewpan, mix in flour, then gradually add artichoke pulp and stock.

4. 4

   Boil and pass through the sieve again.

5. 5

   Serve hot, optionally enriched with cream or egg yolk mixed with milk.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 33. The excerpt below is the record exactly as published.

Puree of Jerusalem Artichokes.— Having washed, peeled and boiled one pound of Jerusalem Artichokes, pass them through the sieve ; save the pulp so obtained, measuring a pint PUREE OF JERUSALEM ARTICHOKES 59 of common stock for tlie Puree. Melt half an ounce of butter at the bottom of a stewpan, mix into it three-quarters of an ounce of flour, and then add by degrees the artichoke pulp and the stock. Boil up and pass again through the sieve. Put the pan back on the fire, and when it boils serve. It may be made richer, if wished, by a tablespoonful of cream stirred in, off the fire, at the very last moment. Or boil four ounces of onion, an ounce of parsley, and a bunch of sweet herbs, in a pint of milk. When thoroughly flavoured, strain the milk, add the artichoke pulp to it, and boil up. If liked, add, off the fire, at the last moment, either the yolk of an egg stirred into two tablespoonfuls of fresh milk

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