Artichoke Bottoms, to Bottle
From The "Queen" cookery books: Pickles and Preserves, 1902
Choose bottles just large enough to take the bottoms easily.
Presented as published in 1902. 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
56Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein3.9 g
Carbohydrates13 g
Fiber6.5 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium113 mg
Potassium444 mg
Calcium53 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate82 mcg
Choline41 mg
Water102 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.
rticholce Bottoms, to Bottle. — Choose bottles just large enough to take the bottoms easily. Trim the artichokes in the usual way, and boil them sharply till the leaves can be lifted out with ease (this will take only a few minutes), then scoop out the choke, rinse the bottoms for a minute in cold water, and drain on a clean cloth. Have ready boiling salted water
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