vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
French Artichokes, Fried
From The household cook book, 1902
Serves 1
Be careful that the artichoke is cooked through as well as browned.
Presented as published in 1902. 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
576Calories
24 gProtein
28 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein24 g
Carbohydrates28 g
Fiber6.8 g
Sugars1.7 g
Total Fat42 g
Saturated Fat6.8 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol558 mg
Sodium285 mg
Potassium572 mg
Calcium112 mg
Iron4.2 mg
Magnesium73 mg
Phosphorus402 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C8.9 mg
Vitamin A241 mcg
Vitamin E11 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.5 mg
Folate202 mcg
Choline482 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 168. The excerpt below is the record exactly as published.
FRENCH ARTICHOKES, FRIED— Wash and trim the arti- choke heads, and cut them into thin slices; place in cold water with a little salt and vinegar added; this should be done 15 or 20 minutes VEGETABLES 221 before frying them. Drain, and wipe tliem dry; make a batter with 3 eggs, 2 tablespoons of salad oil, and 2 tablespoons of flour, seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.