Recipe or source entry
Jerusalem Artichokes
Wash them thoroughly in plenty of water; peel, or turn them in the form of large olives or small pears; boil them in water with a pat of butter and a little salt for about a quarter of an hour; when done, drain them upon a cloth; dish them up neatly; pour some butter sauce over them, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/jerusalem-artichokes.html- Legacy revision
8531e8373e9b- Source checksum
9b5a1afd214aab8bfc19dcaef74884e3dadb6846f1bf6763820ee521fb034e2d- Legacy text checksum
a9de87b71797a892afe2fc731e70a7b2e0ab707ce3f64b60d7c170f612441055
Cite this page
Jerusalem Artichokes. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/jerusalem-artichokes.html