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Cream of Artichokes (Hot or Cold)

Name: Cream of Artichokes (Hot or Cold)
Yield: 2 servings
Ingredients: one pound of Jerusalem artichokes; half a pint of milk; the yolks of four eggs; the white of one egg; pepper; salt

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

612Calories

28 gProtein

54 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein28 g

Carbohydrates54 g

Fiber6.8 g

Sugars28 g

Total Fat33 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol15 mg

Sodium4908 mg

Potassium1323 mg

Calcium240 mg

Iron9 mg

Magnesium75 mg

Phosphorus320 mg

Zinc0.9 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D1.2 mcg

Vitamin C9.1 mg

Vitamin A45 mcg

Vitamin E6.3 mg

Vitamin K21 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.2 mg

Folate32 mcg

Choline91 mg

Caffeine0 mg

Water351 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 87. The excerpt below is the record exactly as published.

Cream of Artichokes (Hot or Cold.) Boil one pound of Jerusalem artichokes until quite tender, then pass them through a sieve. Make a custard with half a pint of milk and the yolks of four eggs, pepper and salt. Whisk up the white of one egg

Cook this with the app: pantry check, scaling, and the assistant.