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Public Domain Recipes
cegoh (Pixabay License).

Jerusalem Artichokes II

Ingredients

Directions

  1. Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft.
  2. They can be served either with gravy or butter sauce.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Side

Ingredient: artichoke, water, salt, lemon juice

Equipment: stove, pot, peeler

See Also

Shorpa Kharshofe (Artichoke Soup)

by: Soad Mansour, Layla Risk, Suzy Grindi • Festival of American Folklife: Egyptian Recipes (1976-01-01)

Soup • avoirdupois • artichoke, beef broth, flour, lemon juice, butter, salt, pepper • measuring cups, measuring spoons, saucepan, stove

Shourba B'Tarbia (Chicken Soup with Egg and Lemon)

by: Soad Mansour, Layla Risk, Suzy Grindi • Festival of American Folklife: Egyptian Recipes (1976-01-01)

Soup • avoirdupois • chicken, water, egg yolk, onion, lemon juice, salt, pepper • measuring cups, measuring spoons, stove

Barbecued Spareribs

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Meat, Main Dish • avoirdupois • sparerib, butter, onion, water, ketchup, vinegar, lemon juice, Worcestershire sauce, brown sugar, mustard, salt, pepper • oven, measuring cups, measuring spoons, knife, skillet, baking pan

Cottage Cheese Dessert Salad

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Dessert • avoirdupois • gelatine, water, cottage cheese, lemon juice, Tabasco sauce, sugar, salt, salad green, berry, mayonnaise • measuring spoons, measuring cups, egg beater

Glazed Carrots

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Side • avoirdupois • carrot, lemon juice, sugar, water, salt, butter • measuring spoons, measuring cups, knife, skillet