vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Eusse, Ho. 4
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
432Calories
5 gProtein
41 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein5.3 g
Carbohydrates41 g
Fiber0 g
Sugars38 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol81 mg
Sodium26 mg
Potassium85 mg
Calcium56 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline2.3 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 102. The excerpt below is the record exactly as published.
harlotte Busse, Ho. '4. Pound a vanilla bean with a lump of sugar and boil it m a tumbler (tf milk, strain off, and add to the milk two eggs, beatcD PASTRY, FUDDmOS, Jtc. 218 f eiy light separately, a teacup of sugar, the weight of a cent in gelatine, dissolved in as little hot water as possible ; beat to a froth with a ohura a pint of oream
Cook this with the app: pantry check, scaling, and the assistant.