Artichokes with Horseradish Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
64Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein3.5 g
Carbohydrates14 g
Fiber6.8 g
Sugars1.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium72 mg
Potassium343 mg
Calcium25 mg
Iron0.7 mg
Magnesium50 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate107 mcg
Choline41 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 69. The excerpt below is the record exactly as published.
ARTICHOKES WITH HORSERADISH SAUCE. Fonds d,' Art i chants, Sauce Raifort. 1 bottle of artichoke bottoms. Breadcrumbs. 1 egg. Frying fat
Cook this with the app: pantry check, scaling, and the assistant.