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Blanche a l'Estragon
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories11 kcal
Protein0.9 g
Carbohydrates1.8 g
Fiber0.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium185 mg
Calcium52 mg
Iron1.6 mg
Magnesium14 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A97 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate38 mcg
Water22 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 180. The excerpt below is the record exactly as published.
Blanche a I'Estragou. Boil a handful (3f tarrago
Cook this with the app: pantry check, scaling, and the assistant.