Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pints of boiling water
- two ounces of flour
- four ounces of fat fresh pork
- eight tablespoonfuls of oil
- three quarts of boiling water
- three quarts of spinach
- four quarts of boiling water
- six ounces of butter
- four ounces of but- ter
- a pinch of pepper
- a tablespoonful of pars- ley
- a pinch of salt
- a wineglass of sherry
- an ounce of salt
- eight artichokes
- three eggs in a bowl
- two shallots
- three quarters of an hour
- eight artichokes in thin slices
- three tablespoon- fuls of vinegar
- two dozen jerusalem artichokes
- pepper
- salt
- nutmeg
- vinegar
Directions
367. Fonds d'Artichauts a la Macedoine.
Cut off the stalks, remove all the leaves from eight artichokes, and also the furze which adheres to the bottom. Trim them perfectly round, and put them in three pints of boiling water, with a little salt, and, when thoroughly done, drain them, fill them with a macedoine of vegetables (Art. 416), and serve them very hot.
368. Fried Artichokes. Take eight artichokes, cut off the stalks and the ends of the leaves, and put them in a bowl for an hour, with half a glass of vin- egar, and a little salt and pepper. Break three eggs in a bowl, to which add two ounces of flour, a pinch of pepper and salt ; drain off your artichokes, dip them in your eggs and flour, and fry them one by one in hot lard ; drain them, and serve very hot.
369. Artichokes a la Barrigoule. Prepare and boil eight artichokes ; when done, drain them and remove the leaves in the middle, also the furze which adheres to the bottom of the artichokes ; let them dry thoroughly ; cover a frying-pan about half an inch deep with oil ; when very hot, add your arti- chokes, the tips of the leaves touching the oil ; when a fine color, drain them. Chop fine four ounces of fat fresh pork, two shallots, a tablespoonful of pars- ley, and a dozen mushrooms ; add a pinch of salt, pepper, and nutmeg, and a wineglass of sherry ; mix all well together, and with this mixture fill the cen- ter of your artichokes. Tie a strip of thin pork on each and put them in a saucepan, on top of an onion and a carrot sliced extremely fine ; moisten with a
VEGETABLES.
glass of consomme- (Art. 1) and a claret-glass of white wine, heat them for a moment on the fire, send them to the oven for three quarters of an hour, remove the strips of pork, and fill the artichokes up to the top with Italian sauce (Art. 93).
370. Raw Artichokes a la Vinaigrette. Cut eight artichokes in thin slices; mix well to- gether eight tablespoonfuls of oil, three tablespoon- fuls of vinegar, a pinch of salt and pepper, and serve with your artichokes. Artichokes to be eaten raw must be very fresh.
371. Jerusalem Artichokes. Peel two dozen Jerusalem artichokes, boil them in two or three quarts of boiling water, with a pinch of salt ; when thoroughly done, pour over them a sauce bechamel (Art. 83).
372. Spinach a l'Anglaise. Pick three quarts of spinach, wash it very carefully, changing the water several times ; then put it in four quarts of boiling water, adding half an ounce of salt. Boil your spin- ach on a very hot fire, taking care to press it down into the saucepan from time to time ; boil it for about ten minutes, then put it in cold water for a moment, and press the water from it; chop it rather fine and put it in a saucepan with six ounces of butter, a pinch of salt, a nutmeg, and serve very hot.
373. Spinach a l'Espagnole. Boil your spin- ach as the foregoing, and, after chopping it extreme- ly fine, put it in a saucepan with four ounces of but- ter, a little salt and nutmeg, and an eighth of a pint