OK. I did indeed add my geezer-addled brain touch to my recollection. 
Apologies. What I did actually read is a man named Ernie Flippo from the US Hosta Society wrote an article titled ‘Hosta Cookery’ (btw, this is all in pp’s 142 - 146 where he even gives modern cultivar culinary recommendations) in which he described some dishes he cooked for meeting with the New England Hosta Society. He made several Hosta dishes - a ‘cream of Hosta soup’ and a pseudo-Spinach pie dish tailored after the Greek spanakopita he named hostakopita. SO, perhaps, that particular article would be worth digging up. Additionally, Stephen recommends The Genus Hosta (updated 2009 edition) that includes an Appendix with Hota in the kitchen and other uses within.
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Great info thank you! I was thinking of getting that book and now I know to look for the 9th edition to see the recipes!
Beautiful photos! Thank you for posting them! Your hostas are all much larger than what I’ve been working with. I hope to work towards large ones like that. I put about 500 seeds in the fridge got striation and I’d say about half of those are from large parent varieties.
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