The 1901 Cookbook Archive
No. 600 — Jerusalem Artichokes in Frying Batter
English historical translation of Molokhovets recipe No. 600 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and boil the Jerusalem artichokes as described in No. 599.
Pick up each artichoke with a thin skewer or needle, dip it into one of the frying batters Nos. 298–301 and fry in deep fat.
Arrange on a dish and serve sabayon No. 490 separately.
To provide
3 Russian pounds of Jerusalem artichokes Vinegar or lemon juice ½ spoonful of butter | ½ spoonful of flour Frying batter Nos. 298–301 Sabayon No. 490 |
Historical editorial note: The deep-frying directions document the historical recipe and are not a modern safety protocol.
Original source: Read Russian recipe No. 600. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.