Jerusalem Artichokes
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 13. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES Wash well in cold water ; pare thinly and shape into ovals Throw into a pan of warm water to which salt has been added. To make the artichokes look white add a third part of milk to the water. Boil from twenty to twenty- five minutes, according to the size. Drain, and serve at once with thick melted butter
Cook this with the app: pantry check, scaling, and the assistant.