Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Artichoke | 1 medium (128g) | 60 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Sauce | 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 pint of white sauce
- 15 artichokes
- 15 brussels sprouts
- 7 persons
Directions
(Entremets, or to be served with the Second Course as a Side-dish.)
1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2 pint of white sauce, No. 538.
_Mode_.--Peel and cut the artichokes in the shape of a pear; cut a piece off the bottom of each, that they may stand upright in the dish, and boil them in salt and water until tender. Have ready 1/2 pint of white sauce, made by recipe No. 538; dish the artichokes, pour over them the sauce, and place between each a fine Brussels sprout: these should be boiled separately, and not with the artichokes.
_Time_.--About 20 minutes. _Average cost_, 2d. per lb.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ from September to June.
THE JERUSALEM ARTICHOKE.--This plant is well known, being, for its tubers, cultivated not only as a garden vegetable, but also as an agricultural crop. By many it is much esteemed as an esculent, when cooked in various ways; and the domesticated animals eat both the fresh foliage, and the tubers with great relish. By some, they are not only considered nourishing, but even fattening.