Mediterraneanside
Boiled Jerusalem Artichokes
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 125. The excerpt below is the record exactly as published.
BOILED JERUSALEM ARTICHOKES. Marion Harland. Wash the artichokes thoroughly, pare and slice, or trim them into an oblong shape. Cook in slightly salted boiling water until tender, but not broken, and pour melted butter over them. Sprinlde with salt and pepper, and when turned into the dish, add a sprinkling of minced parsley and a few drops of lemon juice
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