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Artichoke Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
60Calories
3 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein3.2 g
Carbohydrates13 g
Fiber6.4 g
Sugars1.1 g
Total Fat0.4 g
Saturated Fat0.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium213 mg
Potassium322 mg
Calcium24 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate100 mcg
Choline39 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.
ARTICHOKE SALAD. Used as a harder for shrimp, lobster, chicken and other Mrs. E. M. Lucas, in Boston Cooking-School Magazine. Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half SALADS. 216 a pint add one tablespoonf ul of olive oil, half a table- spoonful of tarragon vinegar and one-fourth a tea^ spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.