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Artichoke Chips
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
28Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories28 kcal
Protein2 g
Carbohydrates6.3 g
Fiber3.2 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56 mg
Potassium222 mg
Calcium26 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline21 mg
Water51 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 205. The excerpt below is the record exactly as published.
Artichoke Chips Choose large artichokes for making chips, and wash and prepare them as directed in Recipe 396. Cut them in thin slices or shreds and let them lie for a short time in cold water to which a few drops of vinegar or lemon juice have been added. Then drain the chips and dry them thoroughly in the folds of a towel before cooking. When required, lace a few at a time in a frying basket and fry in oiling fat (see French Frying, p. 248) until brown and crisp. Drain on kitchen paper and sprinkle lightly with salt
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