Caenaise
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
1027Calories
36 gProtein
22 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1027 kcal
Protein36 g
Carbohydrates22 g
Fiber3.8 g
Sugars6.5 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol348 mg
Sodium1306 mg
Potassium848 mg
Calcium229 mg
Iron1.1 mg
Magnesium70 mg
Phosphorus772 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.6 mcg
Vitamin C5.8 mg
Vitamin A24 mcg
Vitamin E1.5 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate41 mcg
Choline164 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 62. The excerpt below is the record exactly as published.
Caenaise, Sole cooked w. chopped fine onions, moisten w. thi. cream
Cook this with the app: pantry check, scaling, and the assistant.