"Jerusalem artichoke" Quotes from Famous Books
 ... 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
... and the core; it is as white as snow, and somewhat of the consistence of new bread: it must be roasted before it is eaten, being first divided into three or four parts. Its taste is insipid, with a slight sweetness somewhat resembling that of the crumb of wheaten bread mixed with a Jerusalem artichoke. ...
— A Voyage to the South Sea • William Bligh
... 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
... the Sunflower before expanding be boiled, and eaten with butter, vinegar and pepper, after the manner of serving the Jerusalem Artichoke, they are exceeding pleasant meat, surpassing the artichoke moreover in provoking the desiderium veneris. The Chinese make their finest yellow dye from the Sunflower, which they worship because resembling ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie
... 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 |
