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A la Flamande
From The new century cookery book, 1901
Serves 4
This dish is a colorful vegetable presentation.
Presented as published in 1901. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.5 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium19 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 156. The excerpt below is the record exactly as published.
la Flam ande. — Alternate groups of carrots and turnips, scooped out, parboiled and braised, or boiled, cooked green and French beans, and braised Savoy cabbage. Sauce, Demi-glace (No. 237)
Cook this with the app: pantry check, scaling, and the assistant.