Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Must be served very cold.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 35. The excerpt below is the record exactly as published.
Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden Salade de Topinambours, assaisonnement de Mayonnaise, a l’Oden Secure even-sized artichokes; peel them evenly around, put them in three cups of water with the juice of a lemon, a tablespoon of sugar, and let them cook until tender, then leave in the water un¬ til cold; scoop them out, leaving room for the filling and fill with heavy mayonnaise dressing. Put the mayonnaise dressing in a paper bag that holds a leaf tube and make on top of each a rose with a round piece of truffle for the center
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