Jerusalem Artichokes and Cheese
From Tempting dishes for small incomes, 1891
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
Nutrition per serving
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2 g
Total Fat0 g
Sodium0.1 mg
Potassium3.6 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Water0.3 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Jerusalem Artichokes and Cheese. Boil some artichokes, and cover them with a sauce made with a dessertspoonful of flour, rubbed into cold water (about a teacupful), and stirred over the fire till hot, then a little butter and grated Parmesan cheese
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