Artichokes
From Recipes for high-class cookery, 1912
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
581Calories
24 gProtein
71 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein24 g
Carbohydrates71 g
Fiber25 g
Sugars15 g
Total Fat27 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.4 g
Cholesterol18 mg
Sodium1311 mg
Potassium2068 mg
Calcium495 mg
Iron6.6 mg
Magnesium307 mg
Phosphorus653 mg
Zinc3.2 mg
Copper1.1 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C55 mg
Vitamin A265 mcg
Vitamin E1.6 mg
Vitamin K69 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.8 mg
Folate328 mcg
Choline192 mg
Caffeine0 mg
Water572 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 17. The excerpt below is the record exactly as published.
ARTICHOKES. 1 lb. artichokes. | ^ pint Bechamel sance
Cook this with the app: pantry check, scaling, and the assistant.