Artichokes and Caviar
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
367Calories
25 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein25 g
Carbohydrates85 g
Fiber42 g
Sugars9.6 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium679 mg
Potassium2802 mg
Calcium343 mg
Iron9.8 mg
Magnesium440 mg
Phosphorus664 mg
Zinc3.6 mg
Copper1.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A8.2 mcg
Vitamin E1.5 mg
Vitamin K107 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate501 mcg
Choline253 mg
Caffeine0 mg
Water700 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 6. The excerpt below is the record exactly as published.
six fine artichokes ; then parboil. Remove the leaves and chokes and chill the hearts. Dip six firm slices of tomato in French dressing; place a heart on each filled with mayonnaise, and garnish the edges with appetitsild. i 4. ARTICHOKES AND CAVIAR Proceed as above, but fill the hearts with caviar, on which place a thin slice of lemon cut in quarters. Pipe the edges with mayonnaise and garnish with shelled shrimps
Cook this with the app: pantry check, scaling, and the assistant.