Jerusalem Artichoke Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.
Jerusalem Artichoke Salad. Wash, peel, or scrape 6 to 8 Jerusalem artichokes, and boil till tender in salted water, cook also a Spanish onion separately. When cold, slice and arrange alternately on a dish. Dress with mayonnaise or salad cream, or, if preferred, with oil and vinegar. Sprinkle over some chopped beetroot and pickled chopped gherkins
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