Fried Artichokes
From French dishes for American tables, 1886
Presented as published in 1886. 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
895Calories
56 gProtein
146 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories895 kcal
Protein56 g
Carbohydrates146 g
Fiber52 g
Sugars10 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol558 mg
Sodium1119 mg
Potassium3839 mg
Calcium524 mg
Iron18 mg
Magnesium610 mg
Phosphorus1227 mg
Zinc7.1 mg
Copper2.4 mg
Manganese3 mg
Vitamin D3 mcg
Vitamin C112 mg
Vitamin A250 mcg
Vitamin E3.4 mg
Vitamin K143 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate814 mcg
Choline771 mg
Caffeine0 mg
Water1048 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 60. The excerpt below is the record exactly as published.
Fried Artichokes. Take eight artichokes, cut off the stalks and the ends of the leaves, and put them in a bowl for an hour, with half a glass of vin- egar, and a little salt and pepper. Break three eggs in a bowl, to which add two ounces of flour, a pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.