The 1901 Cookbook Archive
No. 599 — Jerusalem Artichokes with Sabayon
English historical translation of Molokhovets recipe No. 599 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the Jerusalem artichokes thoroughly and immediately place in cold water mixed with vinegar. Rinse and cook in salted water with a little vinegar and ½ spoonful of flour rubbed with ½ spoonful of butter.
Serve on a dish edged with a decorative pastry border and pour sabayon No. 490 over them.
To provide
3 Russian pounds of Jerusalem artichokes and vinegar ½ spoonful of butter | ½ spoonful of flour and salt For sabayon see No. 490 |
Original source: Read Russian recipe No. 599. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.