Jerusalem Artichokes au Gratin
From Culinary jottings, 1885
Let the vegetable's flavor shine without spices or sauces.
Presented as published in 1885. 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
526Calories
14 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein14 g
Carbohydrates125 g
Fiber12 g
Sugars69 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium3089 mg
Calcium101 mg
Iron24 mg
Magnesium122 mg
Phosphorus562 mg
Zinc0.9 mg
Copper1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A7.2 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.4 mg
Folate94 mcg
Choline216 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 232. The excerpt below is the record exactly as published.
cream, or milk enriched with the yolk of an egg, with a little gravy ; flavour with a little pepper, and salt, heat it up as hot as possible, and serve. Its consistency ought to be that of thick custard ; no flour please. If the onions be jDcrmitted to brown, and the puree be served of that color, the sauce is called a la Bretonne. 5. — The Jerusalem artichoke is one of the most useful vegetables we get. This is a very Jerusalem aiti- simple, yet tasty dish of them ; its chokes baked with . • , • 7 ct^eese. correct name is topiiiambours au gra- tin : — Boil the artichokes till quite tender, then mash them with a silver fork, moistening them with cream, (or milk with the yolk of an Qgg), sea- son with salt and pepper, place the artichoke in a buttered pie-dish, or in buttered coquilles, give the surface a layer of grated cheese
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