Artichokes a la Poivrade
From How to cook vegetables, 1911
Presented as published in 1911. 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
32Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium138 mg
Calcium27 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.
Artichokes a la Poivrade. When artichokes are to be eaten with a pepper sauce ‘ a la Poivrade,” they are served raw. After cutting off the stems, the young artichoke bottoms should be rubbed with half a lemon to prevent the cut part turning black. They are then divided into quarters and served with a pepper sauce, which is served separately. It is composed of a little mus- tard, salt, and pepper moistened with oil and vinegar
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