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Jerusalem Artichoke

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. one tablespoon of butter
  2. one teaspoon of salt
  3. one small onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This vegetable is in season in the fall and spring, and may be cooked like kohl-rabi and served in a white cream or sauce.
  2. The artichoke may also be cooked in milk.
  3. When this is done, cut the washed and peeled artichoke into cubes, put in a stew-pan, and cover with milk (a generous pint to a quart of cubes).
  4. Add one small onion and cook twenty minutes.
  5. Beat together one tablespoon of butter and one level tablespoon of flour, and stir this into the boiling milk.
  6. Then season with one teaspoon of salt and one-fourth teaspoon of pepper, and continue the cooking one-half hour longer.
  7. The cooking should be done in a double boiler.
  8. The artichoke also makes a very good soup.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.