Jerusalem Artichokes with Cream

Name: Jerusalem Artichokes with Cream
Ingredients: a coffee-cupful of thick cream; dust it with salt; dust it with pepper; a layer of very finely sifted bread-crumbs; some little bits of butter

From Culinary jottings, 1885

This recipe can also be made with grated Parmesan.

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

803Calories

5 gProtein

9 gCarbs

83 gFat

Full nutrition (22 nutrients)

Calories803 kcal

Protein4.7 g

Carbohydrates8.9 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium227 mg

Calcium143 mg

Iron0 mg

Magnesium14 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water136 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 194. The excerpt below is the record exactly as published.

dust it with salt and pepper, mix a coffee-cupful of thick cream with it, stir it well, and fill the coquilles, dust over the surface a layer of very finely sifted bread-crumbs, sprinkle some little bits of butter

Cook this with the app: pantry check, scaling, and the assistant.