Jerusalem Artichokes

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
cold water, or of equal parts of milk and water ↝ Water, tap [Tap water]
milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
Melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Wash the artichokes, pare them quickly, and throw them as they are done into a saucepan of cold water, or of equal parts of milk and water.
When they are about half boiled add a little salt to them.
Take them up the instant they are perfectly tender.
If allowed to remain in the water after they are done, they become black and flavourless.
Melted butter should always be sent to table with them.

Original Text

JERUSALEM ARTICHOKES.

Wash the artichokes, pare them quickly, and throw them as they are done into a saucepan of cold water, or of equal parts of milk and 338water; and when they are about half boiled add a little salt to them. Take them up the instant they are perfectly tender: this will be in from fifteen to twenty-five minutes, so much do they vary in size and as to the time necessary to dress them. If allowed to remain in the water after they are done, they become black and flavourless. Melted butter should always be sent to table with them.

15 to 25 minutes.

Notes

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