Preserved Vegetables (Conserve de Legumes)
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
78Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein4.3 g
Carbohydrates20 g
Fiber6.8 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium142 mg
Potassium556 mg
Calcium87 mg
Iron1.6 mg
Magnesium87 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.2 mcg
Vitamin E0.4 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate102 mcg
Choline46 mg
Caffeine0 mg
Water1140 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 222. The excerpt below is the record exactly as published.
Preserved Vegetable? (Conserve de Legumes) Whole* AHlchoke, Trimrrilb with' lemon, scald in boiling salt *#at£r v5 ; ' drain. : Put in cah with oil or water, close tight; let boil 15 minutes. 0 i - v • Bottom Artichoke, Turn, rub with lemon quickly, boil 10 minutes w. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.