vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichokes with Cheese
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
59Calories
3 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein3.2 g
Carbohydrates5.8 g
Fiber1.7 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.9 mg
Sodium180 mg
Potassium135 mg
Calcium81 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.6 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 87. The excerpt below is the record exactly as published.
Artichokes with Cheese. Wash and peel the artichokes, and place them in cold salted water, then put them in a pan full of boiling salted water. Boil for twenty minutes. (If the artichokes are old they should be put into cold water, which must be brought to the boil, and kept so until they are cooked.) Take the artichokes out and drain them, cut into pieces, then place them in a fire- proof dish, covering them with a good white sauce. Sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.