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Boiled Jerusalem Artichokes

Boiled Jerusalem artichokes served with melted butter or cream sauce.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Boiled Jerusalem Artichokes

6 persons

Ingredients

Directions

Prepare

  1. Add 1 heaped tablespoonful of salt to each gallon of water; add artichokes.

  2. Wash, peel, and shape the artichokes into a round or oval form.

  3. Put the artichokes into a saucepan with enough cold water to cover them, salted as above.

Boil and serve

  1. Let them boil gently until tender, about 20 minutes after the water boils.

  2. Take them up, drain, and serve them in a napkin or plain, whichever mode is preferred.

  3. Send to table 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.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Jerusalem artichokes (in the method)
Form the main vegetable; they become tender and mild when simmered in salted water.
Salt
Seasons the cooking water so the artichokes take on flavour as they simmer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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