"Jerusalem artichoke" Quotes from Famous Books
 ... Delight Fladen Float Fried Fritters Frosted Jelly Jelly Cake Kuchen Pickled Pie Pudding Sauce Sauce Cake Sauce, Victoria Slump Snow Spiced Sponge Pudding Sweet, Steamed Tapioca Pudding with Rice Apricot Ice Apricot Ice Cream Arday-influs Arme Ritter Artichoke, Jerusalem Artichoke Soup Artichokes, French or Globe Artichokes, French, with Tomatoes Asparagus Canned Cream ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum
... known by this name. The Jerusalem artichoke, so called, not from Jerusalem in Palestine, but a corruption of the Italian name which signifies the tuber-rooted sunflower. The tubers are only used for pickling. They make a very indigestible pickle, and ...
— Soil Culture • J. H. Walden
... part of a French Artichoke is the base of the scales and the bottom of the artichoke. The Jerusalem artichoke is a genuine tuber something like a potato. They are differently treated in preparation for cooking, but are cooked similarly. To prepare a French artichoke for boiling, pull off the outer leaves, cut the stalks close to the bottom, wash well ...
— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous
... two kinds of artichokes, the one best known in this country, the Jerusalem artichoke, being a tuber something like the potato. It is used as a salad, is boiled and served as a vegetable, and is also pickled. This artichoke comes into the market about July, and can be preserved in sand for ...
— Miss Parloa's New Cook Book • Maria Parloa
... corruption of the Italian word GIRASOLE, a sunflower. It resembles the potato in that it is a tuberous-rooted vegetable, and grows readily enough—in fact, perhaps it grows too readily, for once it takes possession of the soil it is difficult to eradicate it. The Jerusalem artichoke, however, is comparatively common here, and when cooked properly it is a most delightful vegetable, although it may not be sufficiently appreciated at first. It often happens that these artichokes are of a bad colour, and too crisp when brought to table. This is easily ...
— The Art of Living in Australia • Philip E. Muskett (?-1909) |
