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Jerusalem Artichoke Chips
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve immediately for best texture.
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
88Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.4 g
Carbohydrates21 g
Fiber1.9 g
Sugars12 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.8 mg
Potassium515 mg
Calcium17 mg
Iron4.1 mg
Magnesium20 mg
Phosphorus94 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate16 mcg
Choline36 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 220. The excerpt below is the record exactly as published.
Jerusalem Artichoke Chips.— Choose rather large tubers, peel and slice them thinly over a basin of well-salted water, and let the slices fall into the water to prevent their turning black. When wanted, drain them with a perforated slice, lay them on a cloth, dry well, and plunge them into very hot frying fat
Cook this with the app: pantry check, scaling, and the assistant.