vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Deslignac or Cream Royale
From A guide to modern cookery, 1909
Serves 4
Follow poaching directions for best results.
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
670Calories
16 gProtein
5 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein16 g
Carbohydrates5.3 g
Fiber0 g
Sugars0 g
Total Fat64 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol167 mg
Sodium42 mg
Potassium131 mg
Calcium79 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E4.4 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.
DESLIGNAC OR CREAM ROYALE Boil one pint of thin cream, and pour it, little by little, over one egg and six yolks, well whisked in a basin. Season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.