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Jerusalem Artichoke Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
34Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.8 g
Carbohydrates7.7 g
Fiber3.6 g
Sugars0.6 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2459 mg
Potassium182 mg
Calcium20 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline20 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 208. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKE SALAD. Use for this salad cold boiled artichokes ; slice them with- out breaking them, arrange the slices neatly on a dish, and pour over them a, plain salad-dressing made by mixing together three tablespoonfuls of oil to one of vinegar, a saltspoonful of salt, and a quarter of a saltspoonful of pep- per
Cook this with the app: pantry check, scaling, and the assistant.