Jerusalem Artichoke
From The art of living in Australia, 1893
Ensure they are not too crisp when served.
Presented as published in 1893. 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 The art of living in Australia (1893) by Philip E. Muskett, page 84. The excerpt below is the record exactly as published.
Jerusalem artichoke is not to be confused with the preceding, as it belongs to a different vegetable genus alto- gether. It is a species of sunflower, as its name denotes, the prefix Jerusalem being in reality a corruption of the Italian word Girasole, a sunflower. It resembles the potato in that it is a tuberous-rooted vegetable, and gTows readily enough — in fact, perhaps it grows too readily, for once it takes possession of the soil it is difficult to eradicate it. The Jerusalem artichoke, however, is comparatively common here, and when cooked properly it is a most delightful vege- table, although it may not be sufficiently appreciated at first. It often happens that these artichokes are of a bad colour, and too crisp when brought to table. This is easily pre- vented, however, by washing and paring them like potatoes and then placing them in a bowl of clear water, to which a few drops of fresh lemon juice have been added. When boiled with sufficient water to just cover them, and a liberal FOOD HABITS AND THEIR FAULTS. 119 allowance of salt, for 20 min. to 40 min., they come out a snowy white and quite tender. They are especially deli- cious when served up with melted butter and Qgg sauce
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Cook this with the app: pantry check, scaling, and the assistant.