vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Jerusalem Artichokes, Butter Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
395Calories
11 gProtein
84 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein11 g
Carbohydrates84 g
Fiber7.7 g
Sugars48 g
Total Fat4 g
Saturated Fat0.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium10053 mg
Potassium2007 mg
Calcium75 mg
Iron16 mg
Magnesium89 mg
Phosphorus381 mg
Zinc0.8 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A4.5 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate64 mcg
Choline143 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 163. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES. BUTTER SAUCE. Scrub and wash well in plenty of water a pound of Jerusalem artichokes; peel and boil them in salt water for about fifteen minutes. When done, drain them upon a cloth ; dish up, pour some Butter sauce (No. 216)
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