Recipes > Soup > Cream of Jerusalem Artichokes

Cream of Jerusalem Artichokes


  • artichokes
  • butter
  • 1 quart of milk
  • 1 tablespoonful (slightly heaping) of flour
  • salt
  • pepper
  • 2 egg yolks
  • 1/2 cup of cream


Wash and peel enough artichokes to make a pint when cut in slices. Put them in a saucepan with a tablespoonful of butter, let them simmer in this for a few minutes without taking color, then cover with water and boil until tender. Rub through a sieve, put back on the stove with the milk, and a tablespoonful of butter rubbed into the flour, season to taste with salt and pepper, let it come to a boil. Remove from the fire and add the egg yolks, beaten with the cream, stir rapidly, and serve at once.


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The Golden Age Cook Book (1898).

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