vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jerusalem Artichokes au Gratin
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve hot.
Presented as published in 1898. 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
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.7 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol46 mg
Sodium2 mg
Potassium4.6 mg
Calcium5.5 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline35 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 221. The excerpt below is the record exactly as published.
Jerusalem Artichokes au Gratin . — Boil the Artichokes in milk and water, or add a little melted butter mixed with the well-beaten yolk of one egg, when they are tender. Season with pepper and salt. Mash with a fork, or pass the Artichokes through a tamis. Butter a shallow fire-proof dish, put the Artichokes in, sprinkle a good coating of finely-grated Parmesan or mild cheese
Cook this with the app: pantry check, scaling, and the assistant.