vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Artichokes as a Vegetable
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
28Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein2 g
Carbohydrates6.3 g
Fiber3.2 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4648 mg
Potassium222 mg
Calcium27 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline21 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Artichokes as a Vegetable. Let ihe artichokes lie in a pan of cold water, the same as is the rule for cauliflow- er,spinach,etc., an hour or two before they are to be cooked. Wash well, and if the tips of the leaves are discolored, clip them; cut the artichokes in 4 and remove the stringy core. Have the water ready boiling, put in a teaspoonful of salt and baking soda the size of a bean, boil the artichokes about J hour or until the soft end of the leaf when pulled out proves to be tender. Drain and serve like cauliflower, 2 pieces in a dish, and a spoonful of butter sauce
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