Boiled Green Artichokes
From How to cook vegetables, 1911
Presented as published in 1911. 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
56Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein3.9 g
Carbohydrates13 g
Fiber6.5 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium113 mg
Potassium444 mg
Calcium53 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 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
Folate82 mcg
Choline41 mg
Water102 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.
Boiled Green Artichokes. Trim the artichokes, that is cut off the coarse leaves at the bottom as well as the stem. Next trim the pointed part of the leaves neatly with a pair of scissors. Plunge them into boiling water, seasoned with salt and vinegar or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.