Creme a la Coralie
From À la mode cookery, 1902
Ensure wafers are touching for stability.
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
1574Calories
38 gProtein
315 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1574 kcal
Protein38 g
Carbohydrates315 g
Fiber0 g
Sugars227 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium435 mg
Calcium136 mg
Iron10 mg
Magnesium55 mg
Phosphorus518 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate275 mcg
Choline588 mg
Caffeine0 mg
Water164 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.
Creme a la Coralie Make some wafers with four ounces of Vienna flour, eight ounces of castor sugar, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.