Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/2 gallon of water allow 1 heaped tablespoonful of salt
- 1/2 teaspoonful of pepper
- 1 bunch of savoury herbs
- a large piece of cinder into a muslin bag
- 6 artichokes
- 1 heaped tablespoonful of salt
- 6 sufficient
- 5 persons
Directions
1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter.
_Mode_.--Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter.
_Time_.--20 to 25 minutes.
_Sufficient_,--5 or 6 sufficient for 4 or 5 persons.
_Seasonable_ from July to the beginning of September.