Artichoke mould… hmmm, the jury’s out

In the national Mark Cookery Calendar, published in the 1930’s one of the recipes is for Artichoke Mould… using Jerusalem artichokes. I have to say it doesn’t appeal to me, but maybe if I see some Jerusalem artichokes I might give it a go although they are terribly fiddly to peel.

The recipe uses a pound of the J.A.s, a gill of cream (a quarter of a pint) two eggs, tomato or cheese sauce, seasoning and milk. It’s simple enough to make but there are lots of processes, and I wonder if it’s worth it! Boil the J.A.s in the milk, mash them and pass them through a sieve (this would have been harder when there were no blenders) add the cream and the beaten eggs and seasoning, pour into a well-buttered mould and steam for an hour… good heavens, I really wonder if its worth it… then turn it out onto a warmed plate and pour over a white sauce flavoured with cheese, or a tomato sauce…

I’ve had second thoughts… I’m going to give this recipe a miss!