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Artichokes, Jerusalem, Boiled
From Harper's cook book encyclopædia, 1902
Serves 1
Time to boil: about twenty minutes.
Presented as published in 1902. 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
243Calories
11 gProtein
39 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein11 g
Carbohydrates39 g
Fiber2.1 g
Sugars23 g
Total Fat5.5 g
Saturated Fat3.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium401 mg
Potassium874 mg
Calcium299 mg
Iron4.6 mg
Magnesium46 mg
Phosphorus330 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A182 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate37 mcg
Choline36 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 455. The excerpt below is the record exactly as published.
Artichokes, Jerusalem, Boiled. — Peel the artichokes, and throw each root into cold water and vinegar im- mediately, to preserve the color. Put them into boiling water, with a little salt, until sufficiently tender for a fork to pass through them easily, then pile them on a dish, and serve as hot as possible with melted butter or white sauce
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