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Jerusalem Artichokes
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
396Calories
16 gProtein
50 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein16 g
Carbohydrates50 g
Fiber26 g
Sugars4.8 g
Total Fat20 g
Saturated Fat5.7 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat4.7 g
Cholesterol19 mg
Sodium451 mg
Potassium1776 mg
Calcium211 mg
Iron6.1 mg
Magnesium288 mg
Phosphorus432 mg
Zinc2.4 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D0.9 mcg
Vitamin C56 mg
Vitamin A4.8 mcg
Vitamin E1.5 mg
Vitamin K71 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate326 mcg
Choline188 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 128. The excerpt below is the record exactly as published.
Jerusalem Artichokes. Trim twelve artichokes. Put in a baking dish 2 ozs. of butter or dripping, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.