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Artichokes (Boiled)
From Recipes for the million, 1891
Serves 2
Old artichokes may require longer boiling.
Presented as published in 1891. 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
213Calories
8 gProtein
29 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein8.1 g
Carbohydrates29 g
Fiber13 g
Sugars3.6 g
Total Fat11 g
Saturated Fat6.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol27 mg
Sodium227 mg
Potassium943 mg
Calcium112 mg
Iron3.1 mg
Magnesium147 mg
Phosphorus223 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A88 mcg
Vitamin E0.8 mg
Vitamin K36 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate174 mcg
Choline87 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 7. The excerpt below is the record exactly as published.
ARTICHOKES (BOILED). — Take four or five artichokes, cut all the points of the leaves, and trim the bottoms very neatly, rub the bottoms with the juice of a lemon to prevent them turning black, boil them about three-quarters of an hour, then empty the middles, and serve with melted butter
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