Salad of Artichoke Bottoms
From How to cook vegetables, 1911
Presented as published in 1911. 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
257Calories
14 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein14 g
Carbohydrates58 g
Fiber27 g
Sugars4.8 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium289 mg
Potassium1403 mg
Calcium112 mg
Iron3.3 mg
Magnesium205 mg
Phosphorus354 mg
Zinc2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A6.9 mcg
Vitamin E0.9 mg
Vitamin K71 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate430 mcg
Choline165 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.
Salad of Artichoke Bottoms. The artichoke bottoms are first boiled, trimmed neatly, and then allowed to cool. They are next divided into quarters and put into a salad bowl with a few fresh truffles cut into thin slices. Make a well- seasoned and rather thin mayonnaise and mix with it a little chopped chervil and a few tarragon leaves
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