vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Artichoke Bottoms with Hollandaise Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
402Calories
17 gProtein
52 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein17 g
Carbohydrates52 g
Fiber20 g
Sugars8.5 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat5.1 g
Cholesterol7.5 mg
Sodium805 mg
Potassium1518 mg
Calcium297 mg
Iron5.2 mg
Magnesium234 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.9 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C43 mg
Vitamin A166 mcg
Vitamin E1.2 mg
Vitamin K55 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate259 mcg
Choline142 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 279. The excerpt below is the record exactly as published.
Artichoke Bottoms with Hollandaise Sauce. Keinove all the leaves from six artichokes
Cook this with the app: pantry check, scaling, and the assistant.