Artichoke Soup (No. 1)

Name: Artichoke Soup (No. 1)
Ingredients: One quart of Milk; Three pounds of Artichokes; Two Spanish Onions; Pepper to taste; Three Bay leaves; One gill of Cream; One lump of Sugar

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1751Calories

82 gProtein

222 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1751 kcal

Protein82 g

Carbohydrates222 g

Fiber79 g

Sugars73 g

Total Fat75 g

Saturated Fat43 g

Monounsaturated Fat15 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol238 mg

Sodium1686 mg

Potassium7056 mg

Calcium1951 mg

Iron19 mg

Magnesium971 mg

Phosphorus2365 mg

Zinc12 mg

Copper3.3 mg

Manganese4 mg

Vitamin D9.4 mcg

Vitamin C182 mg

Vitamin A330 mcg

Vitamin E3.1 mg

Vitamin K205 mcg

Vitamin B62.6 mg

Vitamin B125.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)16 mg

Folate985 mcg

Choline660 mg

Caffeine0 mg

Water2349 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 9. The excerpt below is the record exactly as published.

Artichoke Soup (No. i). Ingredients. One quart of Milk. Three pounds of Artichokes. Two Spanish Onions. Pepper to taste. Three Bay leaves. One gill of Cream. One lump of Sugar

Cook this with the app: pantry check, scaling, and the assistant.