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Artichoke Relish
From Atlanta women's club cook book, 1921
Serves 5
Mrs. Hugh Willet, Director Tallulah Falls Industrial School.
Presented as published in 1921. 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
704Calories
18 gProtein
122 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein18 g
Carbohydrates122 g
Fiber13 g
Sugars93 g
Total Fat22 g
Saturated Fat1.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol0 mg
Sodium379 mg
Potassium1099 mg
Calcium523 mg
Iron16 mg
Magnesium286 mg
Phosphorus541 mg
Zinc4.4 mg
Copper0.7 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A106 mcg
Vitamin E4.2 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate114 mcg
Choline80 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 48. The excerpt below is the record exactly as published.
ARTICHOKE RELISH. 1 pk. artichokes. 1 tbls. cayenne pepper. 3 pts. vinegar. 1 tbls. tumeric. 2 cups brown sugar. 1/2 lb. mustard seed. 2 tbls. celery seed. Salt to taste. 4 medium size onions.
Cook this with the app: pantry check, scaling, and the assistant.