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Artichauts a la Chambery
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
643Calories
28 gProtein
118 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein28 g
Carbohydrates118 g
Fiber17 g
Sugars13 g
Total Fat20 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol33 mg
Sodium1173 mg
Potassium833 mg
Calcium330 mg
Iron8.3 mg
Magnesium169 mg
Phosphorus451 mg
Zinc3.3 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0.7 mg
Vitamin K32 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate288 mcg
Choline91 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 371. The excerpt below is the record exactly as published.
Artichauts a la Chamber)/.— 6 large preserved artichoke bottoms, 1 oz. butter, 6 rounds of toasted buttered bread, 1 gill Perigueux sauce {No. 243), salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.