Stewed Artichokes
From Dainty dinners and dishes for Jewish families, 1907
The sauce should be thick and dark brown. Remove the lid from the stew-pan before serving to let it boil down.
Presented as published in 1907. 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
5 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein4.7 g
Carbohydrates18 g
Fiber7.4 g
Sugars3.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium116 mg
Potassium544 mg
Calcium64 mg
Iron1.9 mg
Magnesium78 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate92 mcg
Choline45 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 36. The excerpt below is the record exactly as published.
artichokes into quarters, scrape out the inside and trim the leaves about half. Fry the pieces in oil with a shallot chopped fine, until it is all a light brown, season with pepper and salt. Add bones or pieces of cold meat and enough good stock to cover
Cook this with the app: pantry check, scaling, and the assistant.