Jerusalem Artichoke Mould (Crime de topinambours)

Name: Jerusalem Artichoke Mould (Crime de topinambours)
Ingredients: 2lb. of artichokes; half a pint of new milk; the yolks of four eggs; the white of one egg; pepper; salt

From The "Queen" cookery books: Vegetables, 1902

Can be served cold with iced savoury cream or mayonnaise sauce.

Presented as published in 1902. 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

733Calories

46 gProtein

113 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories733 kcal

Protein46 g

Carbohydrates113 g

Fiber55 g

Sugars9.1 g

Total Fat22 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium858 mg

Potassium3689 mg

Calcium510 mg

Iron14 mg

Magnesium587 mg

Phosphorus856 mg

Zinc4.7 mg

Copper2.4 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A16 mcg

Vitamin E5.8 mg

Vitamin K175 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.8 mg

Folate621 mcg

Choline315 mg

Caffeine0 mg

Water835 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

Jerusalem Artichoke Mould {Crime de topinambours). — Make a puree with 21b. of artichokes, by rubbing them when cooked through a sieve, and when sieved stir into it a custard made with half a pint of new milk and the yolks of four eggs, whisk it all well together, then add the white of one egg, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.