Jerusalem Artichokes a la Creme

Name: Jerusalem Artichokes a la Creme
Ingredients: containing a little salt; lemon juice; butter; £ pint of cream

From Choice cookery, 1888

Presented as published in 1888. 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

803Calories

5 gProtein

9 gCarbs

83 gFat

Full nutrition (22 nutrients)

Calories803 kcal

Protein4.7 g

Carbohydrates8.9 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium227 mg

Calcium143 mg

Iron0 mg

Magnesium14 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water136 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 17. The excerpt below is the record exactly as published.

JERUSALEM ARTICHOKES A LA CREME. Wash the artichokes and peel them, boil them 15 minutes in plenty of water containing a little salt, lemon juice, and butter ; drain them, and pour over melted butter, with £ pint of cream

Cook this with the app: pantry check, scaling, and the assistant.