Puree of Jerusalem Artichokes

Name: Puree of Jerusalem Artichokes
Ingredients: a dozen Jerusalem artichokes; a little butter; a pint and a half of consomme; a pint and a half of cream; the yolks of four eggs

From French dishes for American tables, 1886

Serve with small squares of fried bread if desired.

Presented as published in 1886. 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

3534Calories

56 gProtein

282 gCarbs

273 gFat

Full nutrition (33 nutrients)

Calories3534 kcal

Protein56 g

Carbohydrates282 g

Fiber23 g

Sugars138 g

Total Fat273 g

Saturated Fat143 g

Monounsaturated Fat52 g

Polyunsaturated Fat0 g

Cholesterol790 mg

Sodium1798 mg

Potassium7250 mg

Calcium660 mg

Iron50 mg

Magnesium287 mg

Phosphorus1608 mg

Zinc4.2 mg

Copper2.6 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A14 mcg

Vitamin E2.7 mg

Vitamin K18 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate193 mcg

Choline432 mg

Caffeine0 mg

Water2117 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 12. The excerpt below is the record exactly as published.

Puree of Jerusalem Artichokes. Clean a dozen Jerusalem artichokes, cut them in pieces, and put them in a saucepan with a little butter, salt, and a pinch of sugar. As soon as they begin to color slightly, add a pint and a half of consomme (stock, Art. 1), boil a little longer, and press through SOUPS. 31 a sieve. Put back on the fire until beginning to boil, add an ounce of butter, a pint and a half of cream, and when very hot, without boiling, add the yolks of four eggs

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