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Mrs Beeton Jerusalem Artichoke Soup


This is an original Mrs. Beeton recipe taken directly from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



3 slices of lean bacon or ham,

1/2 a head of celery,

1 turnip,

1 onion,

3 oz. of butter,

4 lbs. of artichokes,

1 pint of boiling milk, or 1/2 pint of boiling cream,

salt and cayenne to taste,

2 lumps of sugar,

2–1/2 quarts of white stock.

Mode.—Put the bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter. Braise these for 1/4 of an hour, keeping them well stirred. Wash and pare the artichokes, and after cutting them into thin slices, add them, with a pint of stock, to the other ingredients. When these have gently stewed down to a smooth pulp, put in the remainder of the stock. Stir it well, adding the seasoning, and when it has simmered for five minutes, pass it through a strainer. Now pour it back into the stewpan, let it again simmer five minutes, taking care to skim it well, and stir it to the boiling milk or cream. Serve with small sippets of bread fried in butter.

Time.—1 hour. Average cost per quart, 1s. 2d.
Seasonable from June to October.
Sufficient for 8 persons


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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