Breteuil
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
886Calories
50 gProtein
26 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories886 kcal
Protein50 g
Carbohydrates26 g
Fiber16 g
Sugars5.6 g
Total Fat72 g
Saturated Fat5.8 g
Monounsaturated Fat53 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol109 mg
Sodium4021 mg
Potassium1216 mg
Calcium222 mg
Iron8.2 mg
Magnesium271 mg
Phosphorus1019 mg
Zinc4 mg
Copper2.6 mg
Manganese7.2 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A18 mcg
Vitamin E20 mg
Vitamin K50 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate162 mcg
Choline61 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 61. The excerpt below is the record exactly as published.
Breteuil, Saute meuniere w. capers and fi-herb gar. hazel nuts size of a potato
Cook this with the app: pantry check, scaling, and the assistant.