shaped them lite a pear, then stewed them
gently in three pints of water with two or
three onions thinly sliced, one ounce of salt,
and one oimce of butter. He then placed a
border of mashed potatoes round a dish, stuck
the artichokes in it points upwards, poured over
them either white sauce or melted butter, and
put a fine brussels sprout between each. It
made a pretty inviting dish. Time to boil,
about twenty "minutes. They should be tried
with a fork frequently after a quarter of an
hour, as they will become black and tasteless
if allowed to remain on the fire longer than
necessary. Allow two pounds for a tureen.
Probable cost, 2d. or 3d. per pound.
Articliokes, Jerusalem, Fricasseed.
— Boil some artichokes according to the pre-
ceding recipe. Take them out of the water
and di-ain them. Put a breakfast - cupful
of milk into a saucepan, flavom- it ^^^th salt,
pepper, and powdered cinnamon, and thicken it
Avith a small piece of butter roUed in flour.
Turn the artichokes into this, and let all stew
together gently for a few minutes. Time to
stew, five or six minutes. Probable cost, 2d.
or 3d. per pound. Allow two pounds for a
tureen.
Articliokes, Jerusalem, Pried, — Pare
and cut the artichokes in slices about the
eighth of an inch in thickness, and fry them in
sufficient boiling oil or lard for them to swim
in until they are a rich brown. Strew a little
salt over them, i)ile high on a dish, and send
to table hot. Time to fry, eight or ten minutes.
iSufficicnt, two pounds for a moderate-sized dish.
Probable cost, 2d. or 3d. per poimd.
Artichokes, Jerusalem, in White
Sauce. — Wash and pare the artichokes,✪ Fried Artichokes and
throw each root as it is pared into cold water,
to preserve the colour. Cut a little jjiece ofl:
one end, so that each one wiU stand, and taper
the other end. Boil them in milk and water,
and when tender ari-ange them in a dish with
the points uppermost, and pour over them a
good white sauce. Time to boil, about half an
horn-. Probable cost, 2d. or 3d. per pound.
Allow two poimds for a tureen.
Artichokes, Jerusalem., Mashed. —
Wash and pare some artichokes ; boil them in
salt and water until quite tender, then drain
and press the water thoroughly from them.
Put them into a saucepan, and beat to a pulp ;
adding salt, pepper, and a Httle cream. Serve
quite hot. Time to boil, twenty minutes;
to mash, five minutes. Probable cost, 2d. or
3d. per poimd. Allow two pounds for four
or five per.sons.
Artichokes, Jerusalem, Soup, or
Puree of. — Put a piece of biitter the size
of an egg into a saucepan: let it molt; then
fry in it one sliced turnip, one sliced onion,
three pounds of Jerusalem artichokes washed,
pared, and sliced, and half a pound of bacon
in rashers. Keep these well stirred in the
boiUng butter for about ten minutes; then
add to them, gradually, one pint of stock.
Let all boil up together until the vegetables
are thoroughly cooked; then add thi-ee pints
more stock, stir it well, add pepper and salt
to taste, press it through a sieve, and add
one pint of boiling milk✪ Jerusalem Artichoke Soup. Boil five minutes
more, and serve with toasted bread cut in dice.
Time to boil, about one hour a"nd a half.
Probable cost, lOd. per pint. Sufficient for six
persons.
Page 178 · 5 recipe records on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
shaped them lite a pear, then stewed them
gently in three pints of water with two or
three onions thinly sliced, one ounce of salt,
and one oimce of butter. He then placed a
border of mashed potatoes round a dish, stuck
the artichokes in it points upwards, poured over
them either white sauce or melted butter, and
put a fine brussels sprout between each. It
made a pretty inviting dish. Time to boil,
about twenty "minutes. They should be tried
with a fork frequently after a quarter of an
hour, as they will become black and tasteless
if allowed to remain on the fire longer than
necessary. Allow two pounds for a tureen.
Probable cost, 2d. or 3d. per pound.
Articliokes, Jerusalem, Fricasseed.
— Boil some artichokes according to the pre-
ceding recipe. Take them out of the water
and di-ain them. Put a breakfast - cupful
of milk into a saucepan, flavom- it ^^^th salt,
pepper, and powdered cinnamon, and thicken it
Avith a small piece of butter roUed in flour.
Turn the artichokes into this, and let all stew
together gently for a few minutes. Time to
stew, five or six minutes. Probable cost, 2d.
or 3d. per pound. Allow two pounds for a
tureen.
Articliokes, Jerusalem, Pried, — Pare
and cut the artichokes in slices about the
eighth of an inch in thickness, and fry them in
sufficient boiling oil or lard for them to swim
in until they are a rich brown. Strew a little
salt over them, i)ile high on a dish, and send
to table hot. Time to fry, eight or ten minutes.
iSufficicnt, two pounds for a moderate-sized dish.
Probable cost, 2d. or 3d. per poimd.
Artichokes, Jerusalem, in White
Sauce. — Wash and pare the artichokes, and
throw each root as it is pared into cold water,
to preserve the colour. Cut a little jjiece ofl:
one end, so that each one wiU stand, and taper
the other end. Boil them in milk and water,
and when tender ari-ange them in a dish with
the points uppermost, and pour over them a
good white sauce. Time to boil, about half an
horn-. Probable cost, 2d. or 3d. per pound.
Allow two poimds for a tureen.
Artichokes, Jerusalem., Mashed. —
Wash and pare some artichokes ; boil them in
salt and water until quite tender, then drain
and press the water thoroughly from them.
Put them into a saucepan, and beat to a pulp ;
adding salt, pepper, and a Httle cream. Serve
quite hot. Time to boil, twenty minutes;
to mash, five minutes. Probable cost, 2d. or
3d. per poimd. Allow two pounds for four
or five per.sons.
Artichokes, Jerusalem, Soup, or
Puree of. — Put a piece of biitter the size
of an egg into a saucepan: let it molt; then
fry in it one sliced turnip, one sliced onion,
three pounds of Jerusalem artichokes washed,
pared, and sliced, and half a pound of bacon
in rashers. Keep these well stirred in the
boiUng butter for about ten minutes; then
add to them, gradually, one pint of stock.
Let all boil up together until the vegetables
are thoroughly cooked; then add thi-ee pints
more stock, stir it well, add pepper and salt
to taste, press it through a sieve, and add
one pint of boiling milk. Boil five minutes
more, and serve with toasted bread cut in dice.
Time to boil, about one hour a"nd a half.
Probable cost, lOd. per pint. Sufficient for six
persons.