Palestine Soup
Scrape and slice six or eight large Jerusalem artichokes and put them into cold water. Then place them in boiling water, boil for one hour, and rub through a cullender. Mix them with two ounces of butter and three tablespoonfuls of flour, and pour them into one quart of boiling milk, stirring continually until thick. Season with salt and pepper, and serve with croûtons (fried bread).