Cepes a la Provencale
From How to cook vegetables, 1911
Presented as published in 1911. 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
615Calories
30 gProtein
41 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein30 g
Carbohydrates41 g
Fiber8.7 g
Sugars13 g
Total Fat38 g
Saturated Fat2.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium2360 mg
Potassium1264 mg
Calcium110 mg
Iron2.6 mg
Magnesium81 mg
Phosphorus373 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate146 mcg
Choline18 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.
Cepes a la Provencale. Cut off the end of the stalk of the cepes, trim, wash them, and drain, and cut into even-sized pieces. Next toss them for a few minutes in a frying-pan containing olive oil. Take them up and drain. Chop finely 2 small peeled onions and a clove of garlic, and fry also in the oil in which the cepes were fried. Pour off some of the oil in the pan, and put in the cepes with the onions ; moisten with a little well-seasoned and well-reduced Espagnole sauce ; lastly, add a little chopped parsley
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