Jerusalem Artichoke Chips

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Peel and slice some rather large artichokes, dropping them as you do so into salted and acidulated water to preserve the colour.
  2. When wanted, lift them out with a slice, drain and lay them on a clean cloth, dry well.
  3. Put a few at a time into the frying basket, and fry like potato chips.
  4. Drain well, and serve dusted with a little salt and coralline pepper.
Original Text · last edited 4 days ago
Jerusalem Artichoke Chips.—Peel and slice some rather large artichokes, dropping them as you do so into salted and acidulated water to preserve the colour, then, when wanted, lift them out with a slice, drain and lay them on a clean cloth, dry well, put a few at a time into the frying basket, and fry like potato chips. Drain well, and serve dusted with a little salt and coralline pepper.
Notes
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