Stuffed Artichokes
From What to Have for Dinner, 1905
Presented as published in 1905. 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
826Calories
81 gProtein
56 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein81 g
Carbohydrates56 g
Fiber8.9 g
Sugars3.9 g
Total Fat53 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol333 mg
Sodium609 mg
Potassium1225 mg
Calcium267 mg
Iron7.8 mg
Magnesium129 mg
Phosphorus702 mg
Zinc12 mg
Copper0.7 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.8 mcg
Vitamin E1.3 mg
Vitamin K60 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate99 mcg
Choline288 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 63. The excerpt below is the record exactly as published.
STUFFED ARTICHOKES. Boil artichokes and fill centres with the following mixture, cover with buttered crumbs, and bake in a hot oven, until crumbs are brown. _ Cook one tablespoon finely chopped onion with two tablespoons butter until slightly yellow. Add one cup finely chopped cooked chicken or veal and one-half cup soft bread crumbs. Season with salt and pepper and moisten with Béchamel Sauce
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