vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jerusalem Artichokes Fried
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve immediately for best taste.
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
88Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.4 g
Carbohydrates21 g
Fiber1.9 g
Sugars12 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.8 mg
Potassium515 mg
Calcium17 mg
Iron4.1 mg
Magnesium20 mg
Phosphorus94 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate16 mcg
Choline36 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 220. The excerpt below is the record exactly as published.
Jerusalem Artichokes Fried.— Cut the Artichokes in slices one- sixth of an inch thick. Fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.