Artichokes with Cheese
Boiled Jerusalem artichokes with a cheese sauce, often slightly acidulated with vinegar or lemon.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
230. ARTICHOKES WITH CHEESE (Surrey), Boil two pounds of Jerusalem artichokes, drain, and mash them up with one gill of milk. (Mashed cooked onions are an improvement: and yesterday's onion sauce is an admirable substitute for milk.) Turn the mixture into a well-buttered baking dish, dust the top well with grated cheese, and bake till the top becomes coloured.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY