vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Charlotte Montreuil
From A guide to modern cookery, 1909
Serves 3
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
492Calories
21 gProtein
56 gCarbs
22 gFat
Full nutrition (31 nutrients)
Calories492 kcal
Protein21 g
Carbohydrates56 g
Fiber1.7 g
Sugars50 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Cholesterol325 mg
Sodium293 mg
Potassium700 mg
Calcium431 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus466 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C4.2 mg
Vitamin A209 mcg
Vitamin E0.8 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate49 mcg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 435. The excerpt below is the record exactly as published.
CHARLOTTE MONTREUIL Line the bottom and sides of the mould with lady’s-finger biscuits. Garnish with a Bavaroise preparation consisting of one pint of peach purée per quart of English custard, and the usual quantity of whisked cream. Add some very ripe, sliced and sugared peaches
Cook this with the app: pantry check, scaling, and the assistant.