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Jerusalem Artichokes with Butter (Artichauts de Jerusalem, au Beurre)
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a vegetable with any kind of meat.
Presented as published in 1918. 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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein1 g
Carbohydrates3.2 g
Fiber1.6 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2453 mg
Potassium112 mg
Calcium15 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline10 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 418. The excerpt below is the record exactly as published.
Jerusalem Artichokes with Butter Artichauts de Jerusalem , au Beurre Peel the artichokes, cut in fancy shapes according to taste [can also be left whole, but in this case cut them all the same size]. Put on stove in water (sufficient to cover them) and a little salt
Cook this with the app: pantry check, scaling, and the assistant.