vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Cepes
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories3.1 kcal
Protein0.1 g
Carbohydrates0.8 g
Total Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium5.4 mg
Calcium2 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus1.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 207. The excerpt below is the record exactly as published.
Broiled Cepes. Open the can, and pour off the oil. It is rarely sweet, and therefore is good only for soap-grease. Take out the cepes, and drop them into a bowl of hot water for a moment, to remove the oil. Now wipe them with a soft towel. Season with salt and pepper, and sprinkle with lemon juice. Now dip them in melted butter, and then dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.