Du phot
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
1073Calories
38 gProtein
24 gCarbs
92 gFat
Full nutrition (33 nutrients)
Calories1073 kcal
Protein38 g
Carbohydrates24 g
Fiber2.7 g
Sugars6.8 g
Total Fat92 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1 g
Cholesterol314 mg
Sodium2182 mg
Potassium980 mg
Calcium190 mg
Iron1.5 mg
Magnesium55 mg
Phosphorus505 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.3 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate36 mcg
Choline128 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 132. The excerpt below is the record exactly as published.
Du phot, Saute w. onions and ham cut in dice, moisten cream
Cook this with the app: pantry check, scaling, and the assistant.