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Artichoke Salad
From Soyer's standard cookery, 1912
Serves 3
Garnish with beetroot and celery.
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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories5.9 kcal
Protein0.2 g
Carbohydrates1.2 g
Fiber0.3 g
Sugars0.4 g
Total Fat0 g
Sodium22 mg
Potassium64 mg
Calcium7.3 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus5.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin B60 mg
Folate8.6 mcg
Water20 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.
Artichoke Salad. Boil the number of Japanese artichokes required for five minutes, and when cold place in a salad bowl with slices of cold boiled beetroot and celery
Cook this with the app: pantry check, scaling, and the assistant.