Fonds d'artichauts a la moëlle
From Culinary jottings, 1885
Pastry cases can be used instead of coquilles.
Presented as published in 1885. 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
382Calories
21 gProtein
86 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein21 g
Carbohydrates86 g
Fiber41 g
Sugars7.1 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium432 mg
Potassium2059 mg
Calcium151 mg
Iron4.4 mg
Magnesium302 mg
Phosphorus526 mg
Zinc2.9 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A7.2 mcg
Vitamin E1.4 mg
Vitamin K107 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate641 mcg
Choline248 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 86. The excerpt below is the record exactly as published.
ond? d'artichauts a la mo'elle. Cook the fonds till tender in hlanc. Prepare some beef marrow — i.e., cut the marrow into pieces, and blanch them in scalding water. Take as many coqnIlJes as you have fonds, put a little of the marrow into each shell, over that place Sifond, fill the cavity of the fo7id with marrow, heat the coqmlles hot, and just before you serve, pour over each a little Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.