Jerusalem Artichokes

Name: Jerusalem Artichokes
Ingredients: Wash and peel a dozen of the artichokes; fry until brown in two tablespoons of lard; Sprinkle with salt and pepper; bake for twenty-five minutes; in a hot sauce of two tablespoons of melted butter; the juice of a lemon; a tablespoon of finely chopped parsley

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 31. The excerpt below is the record exactly as published.

JERUSALEM ARTICHOKES Wash and peel a dozen of the artichokes and fry until brown in two tablespoons of lard in a baking pan. Sprinkle with salt and pepper and bake for twenty-five minutes. Drain and serve in a hot sauce of two tablespoons of melted butter, the juice of a lemon and a tablespoon of finely chopped parsley

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