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Croutes à l'Indienne
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
646Calories
45 gProtein
9 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein45 g
Carbohydrates9.1 g
Fiber0.4 g
Sugars2.8 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol195 mg
Sodium2612 mg
Potassium934 mg
Calcium276 mg
Iron3.9 mg
Magnesium50 mg
Phosphorus629 mg
Zinc5.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C3.8 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate11 mcg
Choline153 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 825. The excerpt below is the record exactly as published.
Croutes a I’lndienne Rounds of bread. Chopped pickles. Clarified butter. Curry powder. Grated Parmesan. Worcester sauce. Cooked chicken and ham
Cook this with the app: pantry check, scaling, and the assistant.