Puree of Artichokes
From French dishes for American tables, 1886
Can be served as a vegetable or garnish.
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
65Calories
8 gProtein
8 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories65 kcal
Protein7.6 g
Carbohydrates8.3 g
Fiber0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium797 mg
Potassium204 mg
Calcium14 mg
Iron1.1 mg
Magnesium2.1 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate16 mcg
Water291 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 70. The excerpt below is the record exactly as published.
Puree of Artichokes. Take the under part of ten artichokes, from which all leaves have been removed. Boil them in water and a little salt, drain them, and put them in a saucepan with a table- spoonful of flour, a pinch of salt, pepper, and nut- meg, and a glass and a half of consomme
Cook this with the app: pantry check, scaling, and the assistant.