Jerusalem Artichokes (Fried)
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 69. The excerpt below is the record exactly as published.
JERUSALEM ARTICHOKES (FRIED) PEEL six Jerusalem artichokes, wash and cut into strips about a quarter of an inch in thick- ness, wash again after cutting, dry, and toss them in flour ; free them from flour by placing them in a wire basket. Fry in hot fat until they become a golden colour ; shake free of fat, sprinkle over a little salt
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