vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree Ou Creme D’Artichauts
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
40Calories
1 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein0.7 g
Carbohydrates5 g
Fiber0.7 g
Sugars0.7 g
Total Fat1.9 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol4.9 mg
Sodium112 mg
Potassium103 mg
Calcium13 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline5.9 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 360. The excerpt below is the record exactly as published.
PUREE OU CREME D’ARTICHAUTS Take some very tender artichokes; trim and turn the bottoms, and half-cook them, keeping them very white. Com- plete their cooking in butter, and rub them through a fine sieve, together with the butter used in cooking. Put the purée thus obtained in a saucepan, and add to it the half of its bulk of mashed, very smooth, and creamy potatoes
Cook this with the app: pantry check, scaling, and the assistant.