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Jerusalem Artichokes
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
164Calories
10 gProtein
25 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein9.7 g
Carbohydrates25 g
Fiber8.4 g
Sugars8.9 g
Total Fat7.5 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol22 mg
Sodium1117 mg
Potassium686 mg
Calcium196 mg
Iron1.1 mg
Magnesium71 mg
Phosphorus238 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate207 mcg
Choline73 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 60. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES 1 quart peeled and cut artichokes 1 tablespoon butter 1 pint nulk 1 tablespoon flour 1 small onion 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.