Chantilly Baskets
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
584Calories
0 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein0.5 g
Carbohydrates149 g
Fiber0 g
Sugars148 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0.7 mg
Sodium26 mg
Potassium24 mg
Calcium15 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.8 mg
Caffeine0 mg
Water0.9 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 45. The excerpt below is the record exactly as published.
CHANTILLY BASKETS. INGREDIENTS. Some macaroons and caramel. METHOD. Boil 5 ozs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.