vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Jerusalem Artichokes
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Grated Parmesan cheese can enhance flavor.
Presented as published in 1898. 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
419Calories
24 gProtein
36 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein24 g
Carbohydrates36 g
Fiber16 g
Sugars6.9 g
Total Fat22 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol9.7 mg
Sodium315 mg
Potassium1241 mg
Calcium233 mg
Iron3.9 mg
Magnesium191 mg
Phosphorus354 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin C35 mg
Vitamin A29 mcg
Vitamin E4.4 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate206 mcg
Choline118 mg
Water372 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 221. The excerpt below is the record exactly as published.
Cream of Jerusalem Artichokes. — This again is Wyverns recipe : — Take two pounds of the Artichokes boiled in milk, half a pint of milk, the yolks of four eggs, pepper and salt. Mash the Artichokes, and pass them through the hair sieve, turn the egg and milk to a rich custard, whisk this well, add the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.