Creme au Pain Bis Glace en Caisses

Name: Creme au Pain Bis Glace en Caisses
Ingredients: The Yolks of four Eggs; The White of an Egg; One pint of Milk; Half a pint of Cream; Half a pint of fine Bread-crumbs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1453Calories

52 gProtein

33 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories1453 kcal

Protein52 g

Carbohydrates33 g

Fiber0 g

Sugars24 g

Total Fat123 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol1230 mg

Sodium588 mg

Potassium1303 mg

Calcium883 mg

Iron4.4 mg

Magnesium102 mg

Phosphorus1121 mg

Zinc5.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D9.7 mcg

Vitamin C0 mg

Vitamin A556 mcg

Vitamin E2.9 mg

Vitamin K6.4 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.8 mg

Folate118 mcg

Choline822 mg

Caffeine0 mg

Water756 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 73. The excerpt below is the record exactly as published.

Creme au Pain Bis Glac6 en Caisses. Ingredients. The Yolks of four Eggs. The White of an Egg. One pint of Milk. Half a pint of Cream. Half a pint of fine Bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.