vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creme Frite
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
845Calories
29 gProtein
85 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein29 g
Carbohydrates85 g
Fiber6.7 g
Sugars64 g
Total Fat51 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium682 mg
Potassium463 mg
Calcium394 mg
Iron0.7 mg
Magnesium39 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C65 mg
Vitamin A80 mcg
Vitamin E7.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate6.7 mcg
Choline48 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 55. The excerpt below is the record exactly as published.
Creme Frite 1 pint milk \ teaspoon salt \ cup sugar 1-inch piece stick cinnamon 3 tablespoons cornstarch 4 teaspoons butter 5 Qgg yolks 1 teaspoon vanilla few gratings lemon rind
Cook this with the app: pantry check, scaling, and the assistant.