The 1901 Cookbook Archive
No. 108 — Jerusalem Artichoke Purée Soup
Complete English translation of recipe No. 108 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare as for carrot purée soup No. 106, substituting Jerusalem artichokes (called “earth pears” in the Russian source) for the carrots.
To provide
2½ Russian pounds of beef and ½ pound of veal shank 2 Russian pounds of Jerusalem artichokes | ½ spoonful of butter and 1 spoonful of flour 2 egg yolks and ½ glass of cream |
1901 Russian original: See recipe No. 108 in Russian. Historical measures and source references have been preserved; consult the measurements guide. Period preparation and medical claims do not replace contemporary food-safety guidance.