vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chou-de-Mer d la Creme
From The new century cookery book, 1901
Serves 1
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
612Calories
17 gProtein
18 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein17 g
Carbohydrates18 g
Fiber2.8 g
Sugars3.5 g
Total Fat54 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol494 mg
Sodium226 mg
Potassium416 mg
Calcium172 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus299 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C53 mg
Vitamin A181 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate64 mcg
Choline301 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 384. The excerpt below is the record exactly as published.
Chou-de-Mer d la Creme ( Seahale with Cream Sauce.) — 1 baked seakale, 1 lemon, 1 dessertspoonful flour, 1 gill cream, 2 eggs, salt and pepper, 1 tablespoonful white sauce
Cook this with the app: pantry check, scaling, and the assistant.