vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Fonds d'Artichauts, Du Barry
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
144Calories
7 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein7.1 g
Carbohydrates27 g
Fiber9.8 g
Sugars1.5 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol0.4 mg
Sodium168 mg
Potassium967 mg
Calcium79 mg
Iron1.3 mg
Magnesium82 mg
Phosphorus177 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A1.9 mcg
Vitamin E0.3 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate253 mcg
Choline42 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.
Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauli- flower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce
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