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Artichoke Salad
From The Cook County cook book, 1912
Serves 6
A rich salad that can be customized with various ingredients.
Presented as published in 1912. 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
43Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.5 g
Carbohydrates5.6 g
Fiber2 g
Sugars1.8 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium144 mg
Potassium201 mg
Calcium41 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C20 mg
Vitamin A73 mcg
Vitamin E0.2 mg
Vitamin K149 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate44 mcg
Choline34 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 300. The excerpt below is the record exactly as published.
ARTICHOKE SALAD. — Cold cooked artichokes, diced or chopped, may be served on crisp lettuce or endive with desired salad dressing, or in combination with cold boiled tongue, ham or 438 CHEESE, MACARONI, NUTS & RICE, ETC. any other meat or fowl, truffles cut in bits, sliced, minced or chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, chervil, parsley, or chopped onions
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