Jerusalem Artichokes
From The book of plain cooking, 1904
Presented as published in 1904. 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
477Calories
17 gProtein
90 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein17 g
Carbohydrates90 g
Fiber7.3 g
Sugars55 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium111 mg
Potassium2311 mg
Calcium363 mg
Iron15 mg
Magnesium106 mg
Phosphorus600 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate59 mcg
Choline179 mg
Caffeine0 mg
Water568 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 39. The excerpt below is the record exactly as published.
Jerusalem Artichokes Pare and well wash the artichokes, which should be cooked in water to which some milk 128 PLAIN COOKING has been added, also a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.