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Creamed Jerusalem Artichokes (topinambours à la crème)

Erken's creamed Jerusalem artichokes from 1914: Jerusalem artichokes are scraped, boiled tender in salted water, and heated in a white sauce of butter, flour, and cream thickened with egg yolk and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 379 (falt i det fri)

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About the dish

The Jerusalem artichoke (topinambour) is described by Erken as a root with a sweetish flavor, especially valuable for those who cannot tolerate ordinary starch and sugar. Best in September and October.

How to make it

  1. 1

    Clean the artichokes

    Scrape the Jerusalem artichokes clean and place them, as you go, in cold water with 1 teaspoon vinegar added, so they keep their color.

  2. 2

    Boil until tender

    Bring 1 liter of water with 1 teaspoon salt to a boil, add the artichokes, and boil them until tender. Cut them into 2–4 pieces.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour, thin with the cream (or milk), and bring the sauce to a boil.

  4. 4

    Thicken the sauce

    Take the pot off the heat and stir in the egg yolk, the finely chopped parsley, and salt to taste.

  5. 5

    Combine and serve

    Put the artichokes into the sauce and just bring it to a boil. Serve immediately.

Changes from the original

Measures are converted to modern units (deciliters/grams, teaspoon/tablespoon). The amount of Jerusalem artichokes is estimated at about 700 g for 1 liter. The method is divided into numbered steps in modern language.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 416) → 1914 (proofread, p. 379)~54% of the text changedremovedadded
(Topinambours à la crème.) 1 l. jordsjokker 1/2 jordskokker 1 l. vann 1/2 teskje vand 1 teske salt 50 gr. smør 30 gr. hvetemel 1 eggeplomme grønnsakvann eggeblomme 4 del. fløte eller melk 1 teskje teske finhakket persille 1 del. fløte. Jordsjokkene persille. Jordskokkerne skrapes rene, legges efterhånden lægges efterhaanden i koldt vann, vand, med 1 teskje teske eddik (for å at beholde farven). Settes Sættes over varmen ilden i det kokende, saltede vann, vand, koker til de er møre, skjæres i 2 til 4 deler dele og gis så vidt gives saavidt et opkok i sausen; til denne smeltes smøret, smørret, irøres melet, spes spædes med kraften og fløten, gis gives et opkok, tas tages av varmen ilden, irøres eggeplommen, eggeblommen, den finhakkede persille, samt salt efter smak. Til 6 personer.

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Frequently asked questions

Why are the Jerusalem artichokes placed in cold water with vinegar?
So they keep their color. After scraping, they are placed, as you go, in cold water with 1 teaspoon vinegar added, so they do not darken before boiling.
How long should the Jerusalem artichokes boil?
They are boiled in 1 liter of boiling salted water until tender – count on about 20–25 minutes depending on size. They are then cut into 2–4 pieces and just brought to a boil in the sauce.
How is the sauce made?
Melt 50 g butter, stir in 30 g wheat flour, thin with 4 dl cream or milk, and bring to a boil. Take the pot off the heat before stirring in 1 egg yolk, finely chopped parsley, and salt to taste – that way the egg yolk does not curdle.
Where does the recipe come from?
It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 379, where it goes by the name topinambours à la crème.

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