vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Stuffed Artichoke Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
409Calories
8 gProtein
15 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein7.8 g
Carbohydrates15 g
Fiber7.8 g
Sugars1.3 g
Total Fat36 g
Saturated Fat4.5 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat24 g
Omega-31.3 g
Cholesterol11 mg
Sodium272 mg
Potassium555 mg
Calcium77 mg
Iron2.1 mg
Magnesium108 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A5.2 mcg
Vitamin E1 mg
Vitamin K59 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate83 mcg
Choline50 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 52. The excerpt below is the record exactly as published.
Stuffed Artichoke Salad. Boil artichokes ^ hour, drain and cool, cut tops off about 1 inch from tip. Carefully scrape out inside, leaving enough of the lower part of the heart to form a cup. Cut the part of the removed heart into small pieces and scrape soft part from the center. Mix with chopped, celery and some chopped English walnuts. Add mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.