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Jerusalem Artichokes Boiled
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Adjust boiling time based on the age of the tubers.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2352 mg
Potassium6.8 mg
Calcium20 mg
Iron0 mg
Magnesium6.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water630 g
Estimated from matched ingredients across 6 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 Boiled. — Wash and peel the Artichokes, but it is wasteful to pare them into cones. Put them into a gallon of really boiling water, with two tablespoon- fuls of salt. The Artichokes will check the boiling of the water. Boil them for twenty minutes after boiling has recom- menced. Drain, and serve with melted butter
Cook this with the app: pantry check, scaling, and the assistant.