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French Artichokes
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
85Calories
5 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein5 g
Carbohydrates22 g
Fiber9.3 g
Sugars3.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium115 mg
Potassium582 mg
Calcium79 mg
Iron2.1 mg
Magnesium80 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A2.2 mcg
Vitamin E0.4 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate93 mcg
Choline46 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.
FRENCH ARTICHOKES. Mrs, Charles A, Oould, New York, Wash artichokes in cold water. Trim top, also bot- tom of vegetable so it will stand erect when served. Stand them in cold water for two hours in which there is a little lemon juice and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.