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Artichokes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
28Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories28 kcal
Protein2 g
Carbohydrates6.3 g
Fiber3.2 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56 mg
Potassium222 mg
Calcium26 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline21 mg
Water51 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 180. The excerpt below is the record exactly as published.
the artichokes, cut off the out- side leaves, trim away the lower leaves and the ends of the others. Cook in boiling salted water, with the tops downward, half an hour, or until the leaves can be drawn out. Drain, remove the choke, and serve with dravm butter
Cook this with the app: pantry check, scaling, and the assistant.