Artichokes
From Blue Ribbon and Pure Gold cook 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
56Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein3.9 g
Carbohydrates13 g
Fiber6.5 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium113 mg
Potassium444 mg
Calcium53 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K18 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
Water102 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 30. The excerpt below is the record exactly as published.
Artichokes—Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for 3 hour. Cook in boiling salted water for about 40 minutes
Cook this with the app: pantry check, scaling, and the assistant.