Jerusalem Artichokes
From Culinary jottings, 1885
This dish can also be served iced with a cold mayonnaise sauce.
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
1752Calories
48 gProtein
168 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1752 kcal
Protein48 g
Carbohydrates168 g
Fiber15 g
Sugars88 g
Total Fat102 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol985 mg
Sodium369 mg
Potassium4395 mg
Calcium382 mg
Iron34 mg
Magnesium192 mg
Phosphorus1237 mg
Zinc4.2 mg
Copper1.4 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C36 mg
Vitamin A329 mcg
Vitamin E3.8 mg
Vitamin K7.1 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate212 mcg
Choline860 mg
Caffeine0 mg
Water996 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 84. The excerpt below is the record exactly as published.
Jerusalem artichokes can be served in a mould, iced, with a mayonnaise sauce, or hot with a Parmesan, or rich white sauce. For the mould, follow this recipe : — Two pounds of the artichokes boiled in milk : half a pint of cream : four eggs : pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.