{"id":5684,"slug":"jerusalem-artichokes-in-cream","title":"Jerusalem artichokes in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quart of Jerusalem artichokes","water","salt","a piece of lemon","a pint of cream sauce"],"ingredients_norm":["jerusalem artichoke","water","salt","lemon","cream sauce"],"steps":["Peel a quart of Jerusalem artichokes, and put in a casserole with water, salt and a piece of lemon.","Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced.","Make a pint of cream sauce, put the artichokes in it, and boil for a few minutes.","Season well."],"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/39550","source_ref":"pg:39550:w91:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"82a74ac93cf345086b078aba5fb87cf35914fbab6564a681a4eba3ec4da11ce1","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","notice":"Historical recipe (1919), 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-artichokes-in-cream"}