vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Artichoke
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. W. L. Brewster.
Presented as published in 1913. 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
185Calories
4 gProtein
18 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein3.6 g
Carbohydrates18 g
Fiber7 g
Sugars2.2 g
Total Fat12 g
Saturated Fat7.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Cholesterol1.8 mg
Sodium203 mg
Potassium227 mg
Calcium84 mg
Iron1.1 mg
Magnesium61 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C2.9 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate66 mcg
Choline17 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 7. The excerpt below is the record exactly as published.
Cream of Artichoke. Take as many small artichokes as you wish portions. Trim, lay them in cold salted water for an hour. Cook in boiling water until the leaves pull off very easily and are very tender. Scrape off the soft base of the larger leaves with a silver spoon and press this pulp and the bottoms through a fine sieve. Take an equal bulk of Bechamel sauce and heat well, thinning with hot milk until the consistency pleases. Season with salt, cayenne, a cautious dash of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.