Jerusalem Artichokes au Gratin
From How to cook vegetables, 1911
Presented as published in 1911. 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
497Calories
14 gProtein
118 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein14 g
Carbohydrates118 g
Fiber11 g
Sugars65 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium2919 mg
Calcium95 mg
Iron23 mg
Magnesium116 mg
Phosphorus531 mg
Zinc0.8 mg
Copper1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A6.8 mcg
Vitamin E1.3 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate88 mcg
Choline204 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.
Jerusalem Artichokes au Gratin. Wash, brush, and peel about i j lb. Jerusalem artichokes ; then slice and cook them in salted water JERUSALEM ARTICHOKES. 19 containing a little lemon juice. When drained, range them on a buttered gratin dish with alternate layers of grated cheese and Bechamel sauce. Be- sprinkle the top with breadcrumbs and grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.