gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jerusalem Artichokes a L'Italienne
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 163. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES A LITALIENNE. Wash and peel a pound of artichokes as in No. 75 r, blanch them in boiling salt water for five minutes, then drain and put them in a stewpan with an ounce of melted butter. Moisten with half a pint of broth, season with salt, pepper, and nutmeg, and simmer very gently for about twenty-five minutes, with the stewpan covered, taking care to turn them, in order to acquire a deep yellow colour. When done, dish them up, squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.