Erken 1914: boiled Chinese artichoke tubers (stachys/crosnes) are dried on a cloth and tossed in a white sauce flavored with a little mushroom essence.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 375 (falt i det fri)
A finer version of stachys preparation, in the French style with white sauce and mushroom essence. The recipe follows right after "Stachys, fried" in the chapter on root vegetables and greens.
Boil the tubers
Clean the stachys tubers and boil them tender in salted water. Strain off the water.
Dry
Lay them out on a cloth to dry.
Make the white sauce
Melt the butter, stir in the flour, and thin with the milk little by little into a smooth sauce. Bring it to a boil and season with salt.
Combine
Toss the tubers in the sauce and add a little mushroom essence before serving.
Quantities are estimated, as the original gives no measurements, and the white sauce is specified with butter, wheat flour, and milk. The OCR's "watered in the sauce" is corrected to "tossed in the sauce." Mushroom essence can be replaced with strongly reduced mushroom stock.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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