"Jerusalem artichoke" Quotes from Famous Books
 ... 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
... Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or Japanese Yam. Chufa, or Earth Almond. German Rampion. Jerusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's. Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Turnip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret. Sweet Potato. Tuberous-rooted Chickling ...
— The Field and Garden Vegetables of America • Fearing Burr
... wild, the undomesticated plants and trees were much as now. Not so the cultivated kinds. The Indians were wretched husbandmen, nor had the Mound-builders at all the diversity of agricultural products so familiar to us. Tobacco, Indian corn, cocoa, sweet potatoes, potatoes, the custard apple, the Jerusalem artichoke, the guava, the pumpkin and squash, the papaw and the pineapple, indigenous to North America, had been under cultivation here before Columbus came, the first four from most ancient times. The manioc or tapioca-plant, the red-pepper plant, the marmalade plum, and the tomato were ...
— History of the United States, Vol. I (of VI) • E. Benjamin Andrews
... 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
... 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 |
