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Jerusalem Artichoke Chips
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories14 kcal
Protein1 g
Carbohydrates3.2 g
Fiber1.6 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium111 mg
Calcium13 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline10 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 128. The excerpt below is the record exactly as published.
Jerusalem Artichoke Chips. Cut the artichokes in thin slices, as potatoes are cut for chips. Fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.