Bacheliere
From The new practical cookery guide, 1913
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
179Calories
1 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein1 g
Carbohydrates45 g
Fiber2.3 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium356 mg
Calcium16 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 154. The excerpt below is the record exactly as published.
Bacheliere — Pudding made of chopped apples, currants, sultanas mixed with vanilla souffle mixture and baked, apple syrup sauce
Cook this with the app: pantry check, scaling, and the assistant.