vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Jerusalem Artichokes
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 419. The excerpt below is the record exactly as published.
Puree of Jerusalem Artichokes Artichauts de Jerusalem, pures Peel the artichokes and cook whole [see recipe: Jerusalem Arti¬ chokes with Butter]. Drain the water off; mash through a strainer; add some butter, pepper, salt, and a little squeeze of onion
Cook this with the app: pantry check, scaling, and the assistant.