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Champignons
From The new century cookery book, 1901
Serves 20
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
120Calories
1 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein1.4 g
Carbohydrates28 g
Fiber0.3 g
Sugars26 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium53 mg
Calcium28 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.1 mcg
Choline7.9 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 528. The excerpt below is the record exactly as published.
Champignons. — 4 ivhites of eggs, a pinch cream of tartar, 6 oz. caster sugar, 2 oz. chocolate powder, 12 oz. icing sugar, a small quantity of almond paste (No. 1954)
Cook this with the app: pantry check, scaling, and the assistant.