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 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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