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Stuffed Artichokes
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve on a flat dish with white sauce.
Presented as published in 1887. 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
347Calories
13 gProtein
40 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein13 g
Carbohydrates40 g
Fiber13 g
Sugars7.5 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol7.5 mg
Sodium4232 mg
Potassium1083 mg
Calcium247 mg
Iron3.7 mg
Magnesium162 mg
Phosphorus337 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C32 mg
Vitamin A165 mcg
Vitamin E0.9 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate178 mcg
Choline101 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 279. The excerpt below is the record exactly as published.
Stuffed Artichokes. Trim four artichokes and remove the chokes. Boil them for half an hour in salted and acidulated water. On taking them from the water, drain them. Stuff them with a chicken force-meat, and arrange them in a shallow baking-pan. Baste well with white sauce, and bake in a moderate oven for half an hour, basting twice in that time with the sauce. Serve on a flat dish, with white sauce. The leaves must be trimmed very short when the arti chokes are to be stuffed. Artichoke Quarters with Dutch Sauce. Cut the leaves of the artichokes very short. Cut off the tops, and then cut in quarters. Kemove the chokes. Soak the quarters in salted water
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