Caviar in Artichoke a la Malvinia
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
1217Calories
89 gProtein
188 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1217 kcal
Protein89 g
Carbohydrates188 g
Fiber48 g
Sugars19 g
Total Fat46 g
Saturated Fat5.4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol901 mg
Sodium1499 mg
Potassium2908 mg
Calcium610 mg
Iron12 mg
Magnesium404 mg
Phosphorus1651 mg
Zinc6.8 mg
Copper1.4 mg
Manganese2.8 mg
Vitamin D27 mcg
Vitamin C142 mg
Vitamin A210 mcg
Vitamin E17 mg
Vitamin K107 mcg
Vitamin B61.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)21 mg
Folate831 mcg
Choline1003 mg
Caffeine0 mg
Water915 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 7. The excerpt below is the record exactly as published.
Caviar in Artichoke a la Malvinia Caviar en Artichauts a la Malvinia For Six Persons Six slices of bread, two tablespoons of butter, six artichoke bot¬ toms, a glass of caviar, one lemon, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.