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Jerusalem Artichokes
From The household cook book, 1902
Serves 1
Time to boil about 20 minutes.
Presented as published in 1902. 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
895Calories
7 gProtein
30 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories895 kcal
Protein7.1 g
Carbohydrates30 g
Fiber1.9 g
Sugars12 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium54 mg
Potassium742 mg
Calcium162 mg
Iron4.1 mg
Magnesium35 mg
Phosphorus228 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline36 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 168. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES— Wash the roots thoroughly, scrape off the skin, cut off 1 end flat, and leave the other pointed. Boil until soft, in water containing a little salt, and a few drops of vinegar. Cook until soft, but do not leave longer, or they will be- come hard again. Take them up carefully, put them in the vegeta- ble dish, and pour over them scalded cream
Cook this with the app: pantry check, scaling, and the assistant.