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Fried Artichokes a la Gouffé
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry: a quarter of an hour.
Presented as published in 1892. 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
238Calories
16 gProtein
23 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein16 g
Carbohydrates23 g
Fiber8.3 g
Sugars1.8 g
Total Fat8.1 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol279 mg
Sodium629 mg
Potassium592 mg
Calcium88 mg
Iron2.8 mg
Magnesium68 mg
Phosphorus272 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C9 mg
Vitamin A122 mcg
Vitamin E1.1 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate262 mcg
Choline273 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 176. The excerpt below is the record exactly as published.
three young, freshly-cut artichokes. Cut them into thin slices, and as they are cut throw them into water with a cupful of vinegar in it; this is to preserve the colour. Drain. ART ( 33 ) ART them, and season them with a pinch of salt and the same of pepper. Make a batter with tliree eggs, two table-spoonfuls of oil, and two of floiu
Cook this with the app: pantry check, scaling, and the assistant.