Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

29. Jerusalem Artichokes on Toast.

Peel very carefully and trim nicely; throw them into cold water as you peel them, or they will get discoloured. Boil in salt and water till quite soft; drain; mash them with a fork till quite smooth, with butter, pepper and salt. Put the artichokes thickly on nicely cut pieces of buttered toast, and sprinkle with pepper and salt, and serve. This is simply delicious, though simple.