Artichoke Bottoms
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
382Calories
21 gProtein
86 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein21 g
Carbohydrates86 g
Fiber41 g
Sugars7.1 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium432 mg
Potassium2059 mg
Calcium151 mg
Iron4.4 mg
Magnesium302 mg
Phosphorus526 mg
Zinc2.9 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A7.2 mcg
Vitamin E1.4 mg
Vitamin K107 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate641 mcg
Choline248 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 9. The excerpt below is the record exactly as published.
ARTICHOKE BOTTOMS Boil 6 artichoke bottoms in salt and water ; when done take them out and remove the chokes ; boil till tender, and allow to cooh Spread some anchovy paste over each, and mask with a mayonnaise dressing ; garnish with hard-boiled eggs and capers
Cook this with the app: pantry check, scaling, and the assistant.