Mashed 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 – 7.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

1 gallon of water ↝ Water, tap [Tap water]
1 oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
15 or 16 artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
1 oz butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Boil the artichokes until tender.
Drain and press the water from them.
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.

Original Text

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.

Notes

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