vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Jerusalem Artichokes
From The "A1" cookery book, 1901
Serves 3
The artichokes will turn black if left in the pan after they are done.
Presented as published in 1901. 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
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 52. The excerpt below is the record exactly as published.
o Boil Jerusalem Artichokes. — Wash, brush, and pare the artichokes. Put them into a saucepan with sufficient cold water, slightly salted, to cover them. Let the water boil, skim it well, and boil the artichokes till they are tender, which ought to be in twenty minutes after the water boils. The lid must be kept on the pan. Drain the artichokes, and serve with melted butter
Cook this with the app: pantry check, scaling, and the assistant.