Boiled Jerusalem Artichokes
From English and French cookery, 1890
Presented as published in 1890. 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
Sodium7113 mg
Potassium39 mg
Calcium118 mg
Iron0.1 mg
Magnesium38 mg
Phosphorus0 mg
Zinc0 mg
Copper0.3 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
Water3782 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 61. The excerpt below is the record exactly as published.
Boiled Jerusalem Artichokes. — After well washing and peel- ing, shape into a round or oval form, and put into a saucepan with just enough water to cover, adding salt as above
Cook this with the app: pantry check, scaling, and the assistant.