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Fonds d’Arti chants en Cocotte
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
435Calories
16 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein16 g
Carbohydrates64 g
Fiber20 g
Sugars4.3 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol35 mg
Sodium442 mg
Potassium1563 mg
Calcium84 mg
Iron3.2 mg
Magnesium164 mg
Phosphorus355 mg
Zinc2 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C52 mg
Vitamin A6.1 mcg
Vitamin E0.7 mg
Vitamin K47 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate290 mcg
Choline135 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 373. The excerpt below is the record exactly as published.
Fonds d’Arti chants en Cocotte.— 10 to 12 artichoke bottoms (preserved or fresh), 4 potatoes, 1 oz. butter, 4 oz. streaky bacon, 1 glass white ivine, Gliablis or Sauterne, 1 gill veal stock or consomme, .seasoning
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