vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coupe Madame Sans-Gene
From A guide to modern cookery, 1909
Serves 1
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
80Calories
0 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein0.3 g
Carbohydrates18 g
Fiber0.3 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium12 mg
Potassium29 mg
Calcium11 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A5.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline3.9 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 456. The excerpt below is the record exactly as published.
OUPES MADAME SANS-GENE Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.