vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichoke Bottoms with French Beans
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
515Calories
27 gProtein
104 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein27 g
Carbohydrates104 g
Fiber39 g
Sugars5 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium25 mg
Potassium1586 mg
Calcium275 mg
Iron5 mg
Magnesium214 mg
Phosphorus393 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate287 mcg
Choline10 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 92. The excerpt below is the record exactly as published.
Artichoke Bottoms with French Beans.) The artichoke bottoms are to be first partially boiled ; then arrange them one by one in a flat stewpan, and just cover with a rich white broth, a bit of butter, the juice of two or three lemons, and a little white wine. 215 BANQUETS OF THE NATIONS Lay a buttered paper over them, and finish the cooking gently. Take one pint of French beans, roughly minced. Put them in boiling water with plenty of salt, and boil over a hot fire until done. Drain and put them in a stewpan with a good quarter pound of butter. Season with pepper
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