vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichokes with Butter
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1713 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 418. The excerpt below is the record exactly as published.
Artichokes with Butter]. Put in a vegetable dish, sprinkle with chopped parsley. Serve with sauce italienne as a vegetable with any kind of meat. Jerusalem Artichokes {Artichauts de Jerusalem) a la Creme Peel the artichokes; cut in small dices; cook [see recipe: Jerusa¬ lem Artichokes with Butter]. Make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, add one and a half cups milk, season with pepper and salt. Put the dices in the sauce, let simmer on stove a few minutes, add a little onion juice. Dish up in a vegetable dish, sprinkle with chopped parsley. Serve as a vegetable with any kind of meat. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 283 Puree of Jerusalem Artichokes Artichauts de Jerusalem, pures Peel the artichokes and cook whole [see recipe: Jerusalem Arti¬ chokes with Butter]. Drain the water off; mash through a strainer; add some butter, pepper, salt, and a little squeeze of onion. Put in a vegetable dish and sprinkle with a little chopped parsley. Serve as a vegetable with any kind of meat. Fried Jerusalem Artichokes ( Artichauts de Jerusalem, frits ) Peel the artichokes, cut in fancy shapes, dip in egg and bread crumbs, fry in hot fat. Serve as a vegetable with the meat. Artichokes with Butter ( Artichauts au Beurre ) Select nice green artichokes; trim and put in water with some salt and a small pinch of baking soda; cook from thirty to forty minutes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.