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Artichokes a la Gouffe, Fried
From Harper's cook book encyclopædia, 1902
Serves 4
Time to fry: a quarter of an hour.
Presented as published in 1902. 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
119Calories
8 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein8 g
Carbohydrates12 g
Fiber4.1 g
Sugars0.9 g
Total Fat4.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol140 mg
Sodium315 mg
Potassium296 mg
Calcium44 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C4.5 mg
Vitamin A61 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate131 mcg
Choline137 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 454. The excerpt below is the record exactly as published.
Artichokes a la Gouffe, Fried. — Wash and trim three young, freshly cut artichokes. Cut them into thin slices, and as they are cut throw them into water with a cupful of vine- gar in it ; this is to preserve the color. Drain them, and season them with a pinch of salt and the same of pepper. Make a batter with three eggs, two table-spoonfuls of oi
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