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Artichokes a la Gouffe, Fried
From Harper's cook book encyclopædia, 1902
Serves 4
Serve hot as a side dish.
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
121Calories
8 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein8.1 g
Carbohydrates13 g
Fiber4.9 g
Sugars1.1 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol140 mg
Sodium139 mg
Potassium391 mg
Calcium65 mg
Iron2 mg
Magnesium60 mg
Phosphorus162 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A61 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate85 mcg
Choline141 mg
Caffeine0 mg
Water162 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 oil
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