Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of milk
- eight bottoms
- one egg slightly
Directions
1
Cooked Jerusalem artichokes cut in uniform size, or the canned artichokes which contain from six to eight bottoms. Beat one egg slightly, add to it two tablespoonfuls of milk or water, dip the pieces in the egg, then in fine sifted dry crumbs. Fry in deep
2
154 ROCKY MOUNTAIN COOK BOOK.
3
fat to a nice brown. Drain on soft paper. They may be served with sauce tartare, as a separate course, or as a vegetable.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive