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Artichoke Bottoms a la Florentine (Fonds d’Artichauts a la Florentine)
From Cookery for every household, 1914
Serves 2
Sufficient for 6 or 7 persons.
Presented as published in 1914. 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
547Calories
28 gProtein
64 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein28 g
Carbohydrates64 g
Fiber27 g
Sugars5.2 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol142 mg
Sodium1494 mg
Potassium1710 mg
Calcium511 mg
Iron6.5 mg
Magnesium271 mg
Phosphorus644 mg
Zinc4.2 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0.5 mcg
Vitamin C40 mg
Vitamin A629 mcg
Vitamin E3 mg
Vitamin K507 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.2 mg
Folate522 mcg
Choline237 mg
Caffeine0 mg
Water549 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 204. The excerpt below is the record exactly as published.
Artichoke Bottoms a la Florentine (Fonds d’Artichauts a la Florentine) 7 or 8 artichoke bottoms. 1 cupful cooked spinach. 1 yolk of egg. 1 table-sp.- cream. Seasoning. 2 table-sps. grated Par- mesan. \ pt. cheese sauce.
Cook this with the app: pantry check, scaling, and the assistant.