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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I’m curious to know if you found any particular varieties that just taste better in your opinion? Are there any less palatable traits in certain types of hostas that can be avoided?
You also mentioned wanting a low saponin content. How do you find saponins affecting the eating experience?
I’m looking to move towards low maintenance perennial (or self sowing) edible landscaping options for my garden and hostas seem like a really perfect plant for it.
I haven’t found any specimens that taste better, but haven’t had a proper side-by-side tasting yet either. I’ve mostly been exploring and getting to know these plants. I’ve also found out that I like large-leaved types. The saponins taste like they do in other plants too - you get a soapy mouthfeel. It’s not very pronounced in hosta, but it is there. If you force it and also cook the shoots with fat, salt, acid, then it is barely noticable.