Mrs Beetons Vegetables Revisited
Mashed Jerusalem Artichokes
15-16 Jerusalem Artichokes
To each 4.55lt (8 pints) Water allow:
25g (1oz) Salt
25g (1oz) Butter
Salt and Pepper, to taste
Wash, peel and shape the artichokes in a round or oval form.
Put into a saucepan with enough cold salted water to cover them.
Boil gently until tender.
Drain and press the water from them and beat with a fork.
When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt.
Keep stirring over the heat until the artichokes are quite hot and serve.
Time: About 20 minutes.
Seasonable from September to June, enough for 6 or 7 persons.
MASHED JERUSALEM ARTICHOKES
1085. INGREDIENTS - To each 1 gallon of water allow 1 oz. of salt; 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste.
Mode - Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve.
Time - About 20 minutes.
Average cost, 2d. per lb.
Sufficient for 6 or 7 persons.
Seasonable from September to June.
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