Artichoke Relish

Name: Artichoke Relish
Ingredients: Pate de foie gras; artichoke hearts; chopped olives; mayonnaise; small squares of toast

From Council cook book, 1908

Presented as published in 1908. 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

56Calories

4 gProtein

13 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories56 kcal

Protein3.9 g

Carbohydrates13 g

Fiber6.5 g

Sugars1.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium113 mg

Potassium444 mg

Calcium53 mg

Iron1.5 mg

Magnesium72 mg

Phosphorus108 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K18 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate82 mcg

Choline41 mg

Water102 g

As published

This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.

Artichoke Relish. On small squares of toast, spread with Pate de foie gras, place artichoke hearts filled with chopped olives and mayonnaise

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