JERUSALEM ARTICHOKE

the tuber of a species of sunflower, somewhat resembling the potato in general characteristics, but sweetish in flavor and more watery and less nutritive in composition. There are two principal types--one long and with red skin, the other round, knobby and white. They are generally boiled and pickled or eaten with vinegar, but some people enjoy them raw, eating them with salt, like radishes. They make excellent soup. The name "Jerusalem" is a queer twist from the Italian word Girasole, meaning "Sunflower."

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Recipes that use jerusalem artichoke

12 dishes across the Historical Foodie library call for jerusalem artichoke.

The Epicurean · 9

No. 1353 Sirloin of Beef a la Perrin Contrefilet de Boeuf a la Perrin
No. 1357 Sirloin of Beef with Jerusalem Artichokes Contrefilet de Boeuf aux Topinambours
No. 1597 Mutton Cutlets a la Savary Cotelettes de Mouton a la Savary
No. 1877 Chickens' Legs, Puree of Jerusalem Artichokes—Fried Cuisses de Poulets Frites a la Puree de Topinambours
No. 1942 Duckling, with Jerusalem Artichokes Caneton aux Topinambours
No. 2188 Saddle of Venison a la Morton Selle de Chevreuil a la Morton
No. 257 Cream of Jerusalem Artichokes Creme de Topinambours
No. 2749 Jerusalem Artichokes a la Salamander Topinambours a la Salamandre
No. 704 Puree of Artichoke Bottoms and Jerusalem Artichokes Puree de Fonds d'Artichauts et de Topinambours

Cooking in Old Créole Days · 3

Art and Science of Salad Making
How to Serve Chicken Ellen White, Mrs. Madison's Cook
Jerusalem Artichokes (Broad Hollow Farm) Broad Hollow Farm, Westberry, L. I.