Jerusalem Artichokes Boiled. — Wash and peel the
Artichokes, but it is wasteful to pare them into cones. Put
them into a gallon of really boiling water, with two tablespoon-
fuls of salt. The Artichokes will check the boiling of the
water. Boil them for twenty minutes after boiling has recom-
menced. Drain, and serve with melted butter✪ Jerusalem Artichokes Boiled.
Jerusalem Artichokes au Gratin . — Boil the Artichokes
in milk and water, or add a little melted butter mixed with the
well-beaten yolk of one egg, when they are tender. Season
with pepper and salt. Mash with a fork, or pass the Artichokes
through a tamis. Butter a shallow fire-proof dish, put the
Artichokes in, sprinkle a good coating of finely-grated Parmesan
or mild cheese✪ Jerusalem Artichokes au Gratin over them, and bake in the oven till the top
browns.
JERUSALEM ARTICHOKE FRITTERS 319
“ Wyvern’s ” Jerusalem Artichoke Fritters. — Cut
six large Artichokes, after they have been three-parts boiled,
into long strips about a quarter of an inch thick. Dip the
strips in batter✪ Jerusalem Artichoke Fritters, and fry them a golden tint.
Cream of Jerusalem Artichokes. — This again is Wyverns
recipe : —
Take two pounds of the Artichokes boiled in milk, half a
pint of milk, the yolks of four eggs, pepper and salt. Mash
the Artichokes, and pass them through the hair sieve, turn the
egg and milk to a rich custard, whisk this well, add the white
of one egg✪ Cream of Jerusalem Artichokes, and season with pepper and salt. Put the mixture
into a well -buttered pudding-mould, and steam it for one hour.
Or set the mould in ice, and turn it out, serving it cold
with cold mayonnaise sauce in a boat.
The sauces often recommended for the hot mould disguise
the flavour of the Artichokes. It is quite enough to hand a
little grated Parmesan cheese.
Jerusalem Artichoke Patties. — Pill small patties of very
light pastry with a puree of Jerusalem Artichokes boiled in
milk, seasoned with pepper and salt✪ Jerusalem Artichoke Patties, and rubbed through a
sieve. The patty-pans should be round, and the patties like
cups. Serve hot on a napkin.
Japanese Artichokes. — This name has been given to the
Japanese plant Stachys Tuberifera, which was first grown in
this country by Sir Henry Thompson. It is never injured by
frost.
Boil the tubers in salt and water✪ Boiled Japanese Artichokes for from fifteen to twenty
minutes. They must be put into boiling water, and the time
reckoned from the moment when boiling recommences after the
check which the tubers will have given it.
Or they can be served cold, with mayonnaise sauce.
ASPARAGUS.
Asparagus should be carefully washed, tied with tape
in little bundles with all the heads level, or set in one
of the steamers sold for the purpose at 119 New Bond
Street.- It should be put into fast boiling water, in which a
quarter of an ounce of salt has been added to each quart of
320
ASPARAGUS
✪ Asparagus
Page 221 · 8 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Jerusalem Artichokes Boiled. — Wash and peel the Artichokes, but it is wasteful to pare them into cones. Put them into a gallon of really boiling water, with two tablespoonfuls of salt. The Artichokes will check the boiling of the water. Boil them for twenty minutes after boiling has recommenced. Drain, and serve with melted butter.
Jerusalem Artichokes au Gratin . — Boil the Artichokes in milk and water, or add a little melted butter mixed with the well-beaten yolk of one egg, when they are tender. Season with pepper and salt. Mash with a fork, or pass the Artichokes through a tamis. Butter a shallow fire-proof dish, put the Artichokes in, sprinkle a good coating of finely-grated Parmesan or mild cheese over them, and bake in the oven till the top browns.
JERUSALEM ARTICHOKE FRITTERS 319
“ Wyvern’s ” Jerusalem Artichoke Fritters. — Cut
six large Artichokes, after they have been three-parts boiled, into long strips about a quarter of an inch thick. Dip the strips in batter, and fry them a golden tint.
Cream of Jerusalem Artichokes. — This again is Wyverns recipe : —
Take two pounds of the Artichokes boiled in milk, half a pint of milk, the yolks of four eggs, pepper and salt. Mash the Artichokes, and pass them through the hair sieve, turn the egg and milk to a rich custard, whisk this well, add the white of one egg, and season with pepper and salt. Put the mixture into a well -buttered pudding-mould, and steam it for one hour. Or set the mould in ice and turn it out, serving it cold with cold mayonnaise sauce in a boat.
The sauces often recommended for the hot mould disguise the flavour of the Artichokes. It is quite enough to hand a little grated Parmesan cheese.
Jerusalem Artichoke Patties. — Fill small patties of very light pastry with a puree of Jerusalem Artichokes boiled in milk, seasoned with pepper and salt, and rubbed through a sieve. The patty-pans should be round, and the patties like cups. Serve hot on a napkin.
Japanese Artichokes. — This name has been given to the Japanese plant Stachys Tuberifera, which was first grown in this country by Sir Henry Thompson. It is never injured by frost.
Boil the tubers in salt and water for from fifteen to twenty minutes. They must be put into boiling water, and the time reckoned from the moment when boiling recommences after the check which the tubers will have given it.
Or they can be served cold, with mayonnaise sauce.
ASPARAGUS.
Asparagus should be carefully washed, tied with tape in little bundles with all the heads level, or set in one of the steamers sold for the purpose at 119 New Bond Street.- It should be put into fast boiling water, in which a quarter of an ounce of salt has been added to each quart of
ASPARAGUS
Records on this page
Jerusalem Artichokes BoiledJerusalem Artichokes au GratinJerusalem Artichoke FrittersCream of Jerusalem ArtichokesJerusalem Artichoke PattiesJerusalem Artichoke PattiesBoiled Japanese ArtichokesAsparagus