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Artichoke Bottoms, To Cook
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein1.3 g
Carbohydrates4.1 g
Fiber1.7 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.1 mg
Sodium29 mg
Potassium118 mg
Calcium14 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 7. The excerpt below is the record exactly as published.
ARTICHOKE BOTTOMS, To Cook. — Leave on the most tender of the leaves so that the inside of the artichokes may be kept more clean. Boil them in salt and water, and, when sufficiently done to allow it, remove the leaves and empty the choke without breaking the bottoms ; then stew them in weak gravy
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