Artichokes with Butter Sauce

Name: Artichokes with Butter Sauce
Ingredients: eight artichokes; three quarts of boiling water; half an ounce of salt

From French dishes for American tables, 1886

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

451Calories

31 gProtein

101 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories451 kcal

Protein31 g

Carbohydrates101 g

Fiber52 g

Sugars9.5 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium6487 mg

Potassium3582 mg

Calcium511 mg

Iron12 mg

Magnesium605 mg

Phosphorus864 mg

Zinc4.7 mg

Copper2.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C112 mg

Vitamin A9.6 mcg

Vitamin E1.8 mg

Vitamin K142 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)10 mg

Folate653 mcg

Choline330 mg

Caffeine0 mg

Water3651 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 59. The excerpt below is the record exactly as published.

Artichokes with Butter Sauce. Take eight artichokes, cut off the stalks, and also about half an inch off the leaves ; then place them in three quarts of boiling water and half an ounce of salt

Cook this with the app: pantry check, scaling, and the assistant.