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Carcioffi Gerusalamme (Jerusalem Artichokes)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 162. The excerpt below is the record exactly as published.
arcioffi Gerusalamme. (Jerusalem Artichokes). Wash and pare smoothly three pounds of Jerusalem artichokes, putting them in water to keep them white. Spread two or three ounces of salt butter in a stew- pan, and arrange the artichokes evenly upon it. Sprinkle over pepper, salt, nutmeg, and two large tablespoonfuls of lemon juice. Pour over one large breakfast-cupful of good broth
Cook this with the app: pantry check, scaling, and the assistant.