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Globe Artichokes
From The household cook book, 1902
Serves 4
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
422Calories
1 gProtein
3 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein1.5 g
Carbohydrates3.2 g
Fiber1.6 g
Sugars0.3 g
Total Fat46 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol122 mg
Sodium393 mg
Potassium125 mg
Calcium27 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A388 mcg
Vitamin E1.4 mg
Vitamin K8.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline21 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
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.
GLOBE ARTICHOKES.— Cut off the outside leaves, trim away the lower ones, and boil in salted water containing a few drops of vinegar; boil about 1 hour, drain, take out the choke, and serve with drawn butter poured over them. FRENCH ARTICHOKES, FRIED— Wash and trim the arti- choke heads, and cut them into thin slices; place in cold water with a little salt
Cook this with the app: pantry check, scaling, and the assistant.