vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scooped Jerusalem Artichokes
From Soyer's standard cookery, 1912
Serves 6
Must not be too thick; artichokes should not be pureed.
Presented as published in 1912. 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
281Calories
15 gProtein
60 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein15 g
Carbohydrates60 g
Fiber27 g
Sugars6.4 g
Total Fat5.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol6.4 mg
Sodium310 mg
Potassium1389 mg
Calcium113 mg
Iron3 mg
Magnesium203 mg
Phosphorus361 mg
Zinc2 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C36 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K71 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate428 mcg
Choline167 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 87. The excerpt below is the record exactly as published.
Scooped Jerusalem Artichokes. Scoop with a round cutter twenty-four pieces of artichoke, of the size of half an inch in diameter, wash, and put them in a small stewpan with half an ounce of butter and a quarter of an ounce of sugar; place on a slow fire for a few minutes, add two tablespoonfuls of white sauce, six of white broth or milk, let them simmer till tender, skim, mix a yolk of an egg with two tablespoonfuls of milk
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