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Artichokes with Dutch Sauce
From The century cook book, 1894
Serves 4
Serve with Dutch sauce or melted butter separately.
Presented as published in 1894. 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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories14 kcal
Protein1 g
Carbohydrates3.2 g
Fiber1.6 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium111 mg
Calcium13 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline10 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 125. The excerpt below is the record exactly as published.
Artichokes, with Dutch Sauce. The artichokes, intended to be boiled, must be selected from the largest sort; the young ones being not so well adapted for this method of cooking. Previous to being boiled, the artichoke bottoms must be trimmed, and rubbed with lemon juice; the leaves shortened by cutting them straight on the side oppo- site the bottom. They are plunged, one by one, into cold water, slightly acidulated, either with citric acid, or with lemon juice. Then the artichokes are plunged into acidul- ous boiling water, and left thus to boil on a moderate fire, while the stewpan is kept covered. They are taken out of their cooking stock
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