{"id":6971,"slug":"jerusalem-artichoke","title":"JERUSALEM ARTICHOKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["artichoke","milk (a generous pint to a quart of cubes)","one small onion","one tablespoon of butter","one level tablespoon of flour","one teaspoon of salt","one-fourth teaspoon of pepper"],"ingredients_norm":["artichoke","milk","onion","butter","flour","salt","fourth teaspoon of pepper"],"steps":["Cut the washed and peeled artichoke into cubes.","Put in a stew-pan and cover with milk (a generous pint to a quart of cubes).","Add one small onion and cook twenty minutes.","Beat together one tablespoon of butter and one level tablespoon of flour, and stir this into the boiling milk.","Season with one teaspoon of salt and one-fourth teaspoon of pepper.","Continue the cooking one-half hour longer; the cooking should be done in a double boiler."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w30:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"49f3ec69f789f6b8cf3e215eb23e57efd19f329ee80d151e847d780e922f16e7","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/jerusalem-artichoke"}