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Artichoke Salad
From The national course in home economics, 1917
Serves 4
Delicious.
Presented as published in 1917. 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
30Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein1.6 g
Carbohydrates6.8 g
Fiber3 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2513 mg
Potassium163 mg
Calcium36 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline9.5 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 336. The excerpt below is the record exactly as published.
Dress with salt, pepper and lemon, or vinegar, instead of lemon. A little sugar if desired. Mrs. T. M. ARTICHOKE SALAD. Select fresh young artichokes; wash and slice crosswise in a salad bowl. The thinner they are sliced the nicer they will be. Dress with vinegar
Cook this with the app: pantry check, scaling, and the assistant.