vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coupe Petit Duc
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
73Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein1.5 g
Carbohydrates16 g
Fiber2.3 g
Sugars14 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium27 mg
Potassium194 mg
Calcium15 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A42 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.3 mcg
Choline1.3 mg
Caffeine0 mg
Water235 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.
COUPES PETIT DUC Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice
Cook this with the app: pantry check, scaling, and the assistant.