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Stewed Artichoke Bottoms
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: three-quarters of an hour.
Presented as published in 1892. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium0 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 175. The excerpt below is the record exactly as published.
two or three houi-s in wami water, then boiled in salt and water, and served with wliite sauce poured over them ; or stewed in gravy flavoured with ketchup, salt, and pepper, and thickened with flour
Cook this with the app: pantry check, scaling, and the assistant.