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Artichokes a la Florentine
From The table, 1889
Serves 6
Presented as published in 1889. 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
59Calories
2 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein1.5 g
Carbohydrates2.2 g
Fiber0.9 g
Sugars1 g
Total Fat5.1 g
Saturated Fat2.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium581 mg
Potassium87 mg
Calcium30 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A7.8 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline15 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 231. The excerpt below is the record exactly as published.
Artichokes a la Florentine.— Fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms, if at hand, a small, cooked cauliflower, weighing half a pound when pared, 19 THE TABLE. and stewed in half a pint of bechamel (No. 154), with two tablespoonfuls of grated cheese, seasoned with half a pinch of pepper, and the third of a pinch of nutmeg. Sprinkle with fresh bread-crumbs, and pour over them a little clarified butter; brown in the oven for ten minutes; place the artichokes in- a hot dish, pour a gill of hot Madeira sauce
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