vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnish of Jerusalem Artichokes
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
287Calories
7 gProtein
69 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein7.2 g
Carbohydrates69 g
Fiber5.8 g
Sugars41 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol8.3 mg
Sodium2440 mg
Potassium1546 mg
Calcium52 mg
Iron12 mg
Magnesium61 mg
Phosphorus281 mg
Zinc0.4 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate47 mcg
Choline108 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 58. The excerpt below is the record exactly as published.
GARNISH OF JERUSALEM ARTICHOKES. Peel a dozen Jerusalem artichokes, cut in fancy shapes, immerse in cold water to wash them well, then strain and put them in a stewpan with half an ounce of butter, half a pint of white broth, a little sugar and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.