Artichoke and Chicken
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1150Calories
90 gProtein
127 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories1150 kcal
Protein90 g
Carbohydrates127 g
Fiber65 g
Sugars12 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat9.1 g
Cholesterol364 mg
Sodium1356 mg
Potassium4952 mg
Calcium579 mg
Iron18 mg
Magnesium772 mg
Phosphorus1514 mg
Zinc9.5 mg
Copper2.9 mg
Manganese3.1 mg
Vitamin D1.6 mcg
Vitamin C144 mg
Vitamin A184 mcg
Vitamin E3.5 mg
Vitamin K182 mcg
Vitamin B62.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)29 mg
Folate852 mcg
Choline701 mg
Caffeine0 mg
Water1213 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.
ARTICHOKE AND CHICKEN Cut into medium-sized pieces a heaping cup of cold chicken, removing the skin. Boil four large — or six small — artichokes until tender in water and a little vinegar. Re- move the stems, chokes and all of the leaves except the very tender inside ones. Scrape the soft bit from each leaf with a silver knife, cut the tender leaves fine and the hearts into small squares, and mix all with the chicken. Blend together with highly seasoned mayonnaise and press into a bowl, which put on the ice to chill. Turn out on a bed of crisp lettuce leaves and garnish with ripe olives and hard boiled eggs cut in quarters
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.