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Pickled Artichokes
From The household (of the Detroit free press), 1886
Serves 4
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
64Calories
1 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein0.8 g
Carbohydrates6.3 g
Fiber2.6 g
Sugars0.2 g
Total Fat4.3 g
Saturated Fat2.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.6 mg
Potassium54 mg
Calcium28 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.5 mcg
Choline0.6 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 473. The excerpt below is the record exactly as published.
PICKLED ARTICHOKES. Boil your artichokes in strong salt and water for two or three min- utes ; lay on a hair sieve to drain ; when cold lay in narrow-topped jars. Take as much white wine vinegar as will cover the artichokes and boil with it a blade or two of mace, some root ginger and a nutmeg grated fine
Cook this with the app: pantry check, scaling, and the assistant.