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Artichokes with Cheese
Cheese Dishes

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.




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