vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Artichoke Salad a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
A salad for luncheon, dinner, or supper.
Presented as published in 1918. 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
197Calories
4 gProtein
16 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein4.4 g
Carbohydrates16 g
Fiber6.7 g
Sugars4.1 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol3.9 mg
Sodium191 mg
Potassium468 mg
Calcium65 mg
Iron1.7 mg
Magnesium76 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A12 mcg
Vitamin E2.1 mg
Vitamin K22 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
Caffeine1.1 mg
Water106 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 443. The excerpt below is the record exactly as published.
artichokes in water with a little salt and a pinch of baking soda for about thirty minutes; take out of the water to get cold. When cold, cut in halves — lengthwise from top to bottom, remove the fluffy part that lies next to the heart, thus forming a hole in each. Put one of the whole artichokes in centre of the platter on a paper doily, arrange the artichokes all around, fill the hollow of each half artichoke with a rich mayonnaise dressing. Put little chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.