vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Ceufs à la Neige
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
281Calories
13 gProtein
5 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein13 g
Carbohydrates4.6 g
Fiber0.2 g
Sugars3.5 g
Total Fat23 g
Saturated Fat1.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0.9 mg
Sodium3.4 mg
Potassium16 mg
Calcium7.9 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline3.8 mg
Caffeine0.8 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 449. The excerpt below is the record exactly as published.
Mould some ordinary meringue, by means of a spoon, to repre- sent eggs ; and drop the mouldings into a sautépan containing some boiling sugared and vanilla-flavoured milk. Turn the meringues over in the milk, that they may poach evenly, and, as soon as they are firm, drain them in a sieve. Strain the milk through muslin ; add six egg yolks, and with it prepare an English custard. Set the egg-shaped meringues.on a tazza and cover them with the prepared custard, kept very cold. 27306—MOULDED CEUFS A LA NEIGE
Cook this with the app: pantry check, scaling, and the assistant.