Creme d'Artichauts

Name: Creme d'Artichauts
Ingredients: 6 large artichokes; 2 quarts clear Chicken Stock; Juice of 1 lemon; 2 tablespoons butter; 1 large onion, peeled and coarsely chopped; 2 leeks, washed, trimmed, and chopped; Salt and pepper

From Dining in--Minneapolis/St. Paul cookbook, 1900

Presented as published in 1900. 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

1109Calories

74 gProtein

166 gCarbs

46 gFat

Full nutrition (33 nutrients)

Calories1109 kcal

Protein74 g

Carbohydrates166 g

Fiber44 g

Sugars46 g

Total Fat46 g

Saturated Fat6.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Cholesterol120 mg

Sodium3394 mg

Potassium5013 mg

Calcium438 mg

Iron14 mg

Magnesium531 mg

Phosphorus1224 mg

Zinc6.5 mg

Copper2.8 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C152 mg

Vitamin A27 mcg

Vitamin E2.1 mg

Vitamin K111 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)38 mg

Folate624 mcg

Choline436 mg

Caffeine0 mg

Water2584 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 59. The excerpt below is the record exactly as published.

CREME D’ARTICHAUTS 6 largeartichokes 2 quarts clear Chicken Juice of 1 lemon Stock (see index) 2 tablespoons butter 172 cups whipping cream 1 large onion, peeledand Salt and pepper coarsely chopped 2 leeks, washed, trimmed, and chopped

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