The 1901 Cookbook Archive
No. 596 — Jerusalem Artichokes in Cream Sauce
English historical translation of Molokhovets recipe No. 596 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one spoonful of butter with one spoonful of flour. Dilute with 1½ glasses of cream and ½ glass of the liquid in which the Jerusalem artichokes were cooked.
Stir until smooth, bring to the boil and strain. Add the cooked artichokes and finely chopped fresh parsley, then bring to the boil once before serving.
To provide
1½–2 Russian pounds of Jerusalem artichokes 1–2 spoonfuls of butter 1–2 spoonfuls of flour | 1½–3 glasses of cream Fresh parsley |
Original source: Read Russian recipe No. 596. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.