Italian

Stuffed Artichoke Bottoms

Name: Stuffed Artichoke Bottoms
Cuisine: Italian
Ingredients: Globe artichokes; Cooked ham or tongue; Cold chicken; parsley; White sauce; Buttered toast

From The Ocklye cookery book, 1909

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

1267Calories

93 gProtein

41 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1267 kcal

Protein93 g

Carbohydrates41 g

Fiber6.9 g

Sugars14 g

Total Fat80 g

Saturated Fat31 g

Monounsaturated Fat33 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol402 mg

Sodium879 mg

Potassium2056 mg

Calcium409 mg

Iron11 mg

Magnesium188 mg

Phosphorus1033 mg

Zinc12 mg

Copper0.8 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C31 mg

Vitamin A316 mcg

Vitamin E1.2 mg

Vitamin K95 mcg

Vitamin B61.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)28 mg

Folate143 mcg

Choline183 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 37. The excerpt below is the record exactly as published.

STUFFED ARTICHOKE BOTTOMS Ingredients Globe artichokes. Cooked ham or tongue, and Cold chicken. parsley. White sauce. Buttered toast

Cook this with the app: pantry check, scaling, and the assistant.