Jerusalem Artichoke Salad with Beets a la Claudia

Ingredients

• Allow one Jerusalem artichoke for each portion
• three cups of water
• juice of one lemon
• a teaspoon of salt
• one tablespoon of sugar
• slices of pickled beets
• two tablespoons of butter

Method

1. 1

   Peel and cook artichokes in water with lemon juice, salt, and sugar until tender.

2. 2

   Cool, scoop out filling, and fill with mayonnaise.

3. 3

   Arrange on lettuce with beets, decorate with butter.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 36. The excerpt below is the record exactly as published.

Jerusalem Artichoke Salad with Beets a la Claudia Salade de Topinambours aux Betteraves a la Claudia Allow one Jerusalem artichoke for each portion. Secure medium, even-sized ones, peel them and trim them in a round shape the size of a small tomato; put them in three cups of water, juice of one lemon, a teaspoon of salt and one tablespoon of sugar and let them cook until tender, then leave in the water until cold. With a potato scooper scoop them out, leaving room for the filling and fill with mayonnaise. Arrange lettuce in the form of a ring on a platter and place on the lettuce slices of pickled beets and on top of the beets put the artichokes with the filled side down; cut a piece from the top, narrow at each end and wider at the center, and put a piece of pickled beet in place of it. Stir two tablespoons of butter

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