Erken's 1914 recipe for battered Jerusalem artichokes: boiled Jerusalem artichokes dipped in a batter of 250 g wheat flour, 3 eggs, 50 g vegetable fat, 1/4 l milk and salt, and deep-fried in vegetable fat.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 380 (falt i det fri)
From the chapter on root vegetables and vegetables in 'Stor kokebok' (1914). Jerusalem artichoke was a common and cheap root vegetable, and Erken gives several preparations - gratinated, as a purée and here deep-fried in batter.
Boil the Jerusalem artichokes
Wash and boil the Jerusalem artichokes tender in lightly salted water. Cool them slightly and peel them if desired.
Make the batter
Mix the flour with the milk, add the beaten eggs, the melted fat and salt. Stir to a smooth batter.
Deep-fry
Heat vegetable fat in a pot. Dip the boiled Jerusalem artichokes in the batter and cook them golden brown in the fat.
Plating
Let them drain on paper and serve piping hot.
Amounts are given in modern units (grams, dl, tablespoon). 'Vegetable fat' is retained, but can be replaced with neutral cooking oil for deep-frying. The amount of Jerusalem artichokes is estimated, as the original does not give it.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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