Coeurs d'Artiehiuts Maraichere

Name: Coeurs d'Artiehiuts Maraichere
Ingredients: 6 small tender globe artichokes; i lemon; salt and pepper; i gill of olive oil; i small leek; 2 tomatoes; i clove garlic; 3 slices of bacon; 6 small new potatoes; i small glass white wine; i gill of rich stock; a small handful of each spinach and sorell leaves

From Recherché entrées, 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

1541Calories

64 gProtein

259 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1541 kcal

Protein64 g

Carbohydrates259 g

Fiber77 g

Sugars21 g

Total Fat22 g

Saturated Fat24 g

Monounsaturated Fat84 g

Polyunsaturated Fat14 g

Omega-30.8 g

Cholesterol35 mg

Sodium3486 mg

Potassium7542 mg

Calcium824 mg

Iron66 mg

Magnesium762 mg

Phosphorus1350 mg

Zinc8.9 mg

Copper9.9 mg

Manganese14 mg

Vitamin D0.2 mcg

Vitamin C218 mg

Vitamin A115 mcg

Vitamin E3.1 mg

Vitamin K126 mcg

Vitamin B63.6 mg

Vitamin B120.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)24 mg

Folate633 mcg

Choline303 mg

Caffeine0 mg

Water2045 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

Coeurs d'Artiehiuts Maraichere. (Braised Articbolte Hearts.) 6 small tender globe artichokes, i lemon, salt and pepper, i gill of olive oil, i small leek, 2 tomatoes, i clove garlic, 3 slices of bacon, 6 small new potatoes, i small glass white wine, i gill of rich stock, a small handful of each spinach and sorell leaves

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