vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichoke Soup (White)
From The "A1" cookery book, 1901
Serves 14
Presented as published in 1901. 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
672Calories
6 gProtein
25 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein5.6 g
Carbohydrates25 g
Fiber1.7 g
Sugars9.8 g
Total Fat62 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol179 mg
Sodium40 mg
Potassium601 mg
Calcium123 mg
Iron3.3 mg
Magnesium28 mg
Phosphorus178 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline30 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
Artichoke Soup (White). — 3 pints white stock, 3 lbs. Jerusa- lem artichokes, 5 pint milk or cream, 1 small onion, cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.