Mashed Jerusalem Artichokes
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A historic Victorian British dish of artichokes, butter and pepper and salt to taste. Adapted from Mashed Jerusalem Artichokes, from The Book of Household Management (1861).
Adapted from Mashed Jerusalem Artichokes, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/mashed-jerusalem-artichokes-2.md.
The dish
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Boil the artichokes as in the preceding recipe 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
Serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)