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Artichokes
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
170Calories
11 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein11 g
Carbohydrates35 g
Fiber16 g
Sugars4.1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium401 mg
Potassium1089 mg
Calcium133 mg
Iron3.8 mg
Magnesium161 mg
Phosphorus274 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K77 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate181 mcg
Choline100 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 134. The excerpt below is the record exactly as published.
Artichokes Riced Potatoes Celery Salad Crackers Cheese Peach Melba Coffee * Artichokes—Select some small arti- chokes, trim them‘and put in earth- enware stewpan containing some. hot Crisco. Season with salt and pepper and cover stewpan, leaving to cook for about 10 minutes. Then add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded lettuce
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