vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Casserole de Famines au Fiz
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
436Calories
12 gProtein
75 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein12 g
Carbohydrates75 g
Fiber3.5 g
Sugars39 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol156 mg
Sodium471 mg
Potassium357 mg
Calcium175 mg
Iron2.7 mg
Magnesium53 mg
Phosphorus247 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C15 mg
Vitamin A83 mcg
Vitamin E2.9 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate110 mcg
Choline122 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 443. The excerpt below is the record exactly as published.
Casserole de Famines au Fiz.— d cooking apples ( Wellington or Newtown), 4 oz. rice, 1 oz. butter, pint milk, 3 oz. caster sugar, \ teaspoonful of salt, 1 oz. chopped almonds, 1 oz. orange peel, 1 yolk and 1 whole egg, H oz. of glace cherries
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