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Baked Cardoons with Breadcrumbs
From The encyclopædia of practical cookery, 1890
Serves 4
A little grated cheese may also be sprinkled over with the breadcrumbs.
Presented as published in 1890. 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
116Calories
4 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein4.2 g
Carbohydrates20 g
Fiber1.3 g
Sugars1.7 g
Total Fat4.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol9.5 mg
Sodium242 mg
Potassium82 mg
Calcium71 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate33 mcg
Choline4.2 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 140. The excerpt below is the record exactly as published.
Baked Cardoons with Breadcrumbs. — Blanch and boil the required number of Cardoons ; put them into a dish well- buttered and sprinkled with grated bread, cover them with breadcrumbs, pour over sufficient warmed butter to moisten, and brown the surface either with a salamander or in the oven. Take out the Cardoons when done, and serve. A little grated cheese
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