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Stuffed Artichokes
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
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
681Calories
30 gProtein
38 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein30 g
Carbohydrates38 g
Fiber14 g
Sugars5.1 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol339 mg
Sodium488 mg
Potassium1653 mg
Calcium163 mg
Iron5.9 mg
Magnesium180 mg
Phosphorus812 mg
Zinc3.4 mg
Copper8.5 mg
Manganese0.8 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A33 mcg
Vitamin E1.6 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate177 mcg
Choline96 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 24. The excerpt below is the record exactly as published.
Stu£fed Artichokes. Cut the top off the artichoke about an inch, before cookr ing. After cooking take out the center and leave the arti- choke like a cup. Mash the center very fine, like a paste. Put through the sieve. Season well with salt and pepper, soak 2 slices of bread in milk, and squeeze out very dry. Put this with pulp of artichoke, 2 tablespoons of cream, 1 table- spoon of sherry, 1 pound of cooked sweetbreads, Yi pound of mushrooms and truffles. Cook all together and stir till like a paste, then fill the artichokes and bake in the oven with a little soup stock
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