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Artichokes with Butter Sauce
From Practical household cookery, 1891
Serves 1
Artichokes can also be served plain boiled or raw with oil, vinegar, salt, and pepper.
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
723Calories
38 gProtein
89 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein38 g
Carbohydrates89 g
Fiber0 g
Sugars0.8 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium433 mg
Calcium141 mg
Iron9.9 mg
Magnesium55 mg
Phosphorus523 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate275 mcg
Choline588 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 164. The excerpt below is the record exactly as published.
a gill of vinegar to keep them whita Prepare a batter with a gill of salad-oil, a quarter of a pound of flour, four yolks of eggs, salt and pepper to taste. When these ingredients have been well mixed together, if it is found that the batter is too thin, add a little flour; if too PRACTICAL HOUSEHOLD COOKERY. 373 thick, a little cold water
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