Cornucopias a la Sevigne
From À la mode cookery, 1902
Refer to Plate XXII for presentation.
Presented as published in 1902. 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
121Calories
1 gProtein
11 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein1.5 g
Carbohydrates11 g
Fiber0.4 g
Sugars0 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium125 mg
Potassium15 mg
Calcium2.4 mg
Iron0.7 mg
Magnesium3.3 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline1.4 mg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 58. The excerpt below is the record exactly as published.
Cornucopias a la Sevign^ Have ready some cornucopia-moulds ; roll down some flaky pastry very thin, and cut it into pieces 156 COOKERY A LA MODE two and a half inches wide and ten inches long. Cut these again in two from corner to corner ; lay the wide part of the paste slips to the wide part of the moulds and bind them round to the point, lapping the paste slightly over at each fold ; wash over with water, dust sugar over from a dredger, and bake. When done, take out the moulds and set them on a pastry rack, and when cold lay in some whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.