MASHED 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 (3)

Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
milk or cream ↝ Milk, NFS [Milk, reduced fat]
good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (5)

Boil the Jerusalem artichokes until tender.
Press the water well from them.
Proceed exactly as for mashed turnips.
Take care to dry the artichokes well, both before and after the milk or cream is added to them.
They will be excellent if good white sauce be substituted for either milk or cream.

Original Text

MASHED JERUSALEM ARTICHOKES.

Boil them tender, press the water well from them, and then proceed exactly as for mashed turnips, taking care to dry the artichokes well, both before and after the milk or cream is added to them; they will be excellent if good white sauce be substituted for either of these.

Notes

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