appetizer
Fried Artichoke Chips
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
213Calories
15 gProtein
48 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein15 g
Carbohydrates48 g
Fiber24 g
Sugars4.5 g
Total Fat0.7 g
Saturated Fat4.4 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol0 mg
Sodium426 mg
Potassium1678 mg
Calcium200 mg
Iron5.8 mg
Magnesium272 mg
Phosphorus408 mg
Zinc2.2 mg
Copper1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A4.5 mcg
Vitamin E0.9 mg
Vitamin K67 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate308 mcg
Choline156 mg
Water385 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 32. The excerpt below is the record exactly as published.
Fried Artichoke Chips. Wash and peel the outer skin of a pound of artichokes, then with a very sharp knife peel them into ribbons (as one would peel an apple) ; then put them lightly in a cloth to dry. Hot up two tablespoons of olive oil in the Chafer to smoking-point. Put in the artichokes, letting them fry until they rustle when stirred with a fork. Pour off the oil and strain them. Sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.