Boiled Jerusalem Artichokes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Wash, peel, and shape the artichokes in a round or oval form.
  2. Put them into a saucepan with sufficient cold water to cover them, salted in the proportion of 1 heaped tablespoonful of salt per gallon of water.
  3. Let them boil gently until tender.
  4. Take them up, drain them, and serve them in a napkin, or plain.
  5. Serve with a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin.
Original Text
BOILED JERUSALEM ARTICHOKES. 1084. INGREDIENTS.—To each 1 gallon of water allow 1 heaped tablespoonful of salt; artichokes. Mode.—Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin. [Illustration: JERUSALEM ARTICHOKES.] Time.—About 20 minutes after the water boils. Average cost, 2d. per lb. Sufficient,—10 for a dish for 6 persons. Seasonable from September to June. USES OF THE JERUSALEM ARTICHOKE.—This being a tuberous-rooted plant, with leafy stems from four to six feet high, it is alleged that its tops will afford as much fodder per acre as a crop of oats, or more, and its roots half as many tubers as an ordinary crop of potatoes. The tubers, being abundant in the market-gardens, are to be had at little more than the price of potatoes. The fibres of the stems may be separated by maceration, and manufactured into cordage or cloth; and this is said to be done in some parts of the north and west of France, as about Hagenau, where this plant, on the poor sandy soils, is an object of field culture.
Notes
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