Artichoke Fricassee

Name: Artichoke Fricassee
Ingredients: young artichokes; butter; parsley; minced garlic; salt; the yolks of two or more eggs; lemon juice; grated Parmesan cheese

From High living, 1904

Presented as published in 1904. 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

359Calories

28 gProtein

45 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein28 g

Carbohydrates45 g

Fiber22 g

Sugars4.4 g

Total Fat12 g

Saturated Fat3.7 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol372 mg

Sodium1529 mg

Potassium1405 mg

Calcium157 mg

Iron4.4 mg

Magnesium161 mg

Phosphorus491 mg

Zinc3 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D2 mcg

Vitamin C24 mg

Vitamin A165 mcg

Vitamin E1.8 mg

Vitamin K61 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.5 mg

Folate618 mcg

Choline434 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 23. The excerpt below is the record exactly as published.

ARTICHOKE FRICASSEE — Clean young artichokes, cutting off the stalks, all the outer leaves and thorny ends ; then cut in thin slices, throw them into fresh water, drain, and place in a saucepan with butter, parsley, a little minced garlic, and salt to taste. Cook slowly until tender ; before drawing from the fire add the yolks of two or more eggs, that you have first beaten together, with a little water, some lemon juice and grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.