vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Vol-au-Vents
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six cases.
Presented as published in 1892. 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
533Calories
27 gProtein
14 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein27 g
Carbohydrates14 g
Fiber0.6 g
Sugars11 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol789 mg
Sodium270 mg
Potassium352 mg
Calcium156 mg
Iron2.8 mg
Magnesium33 mg
Phosphorus402 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A333 mcg
Vitamin E2.5 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate90 mcg
Choline588 mg
Caffeine3.6 mg
Water169 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 487. The excerpt below is the record exactly as published.
gg Vol-au- Vents. — Mince two truffles and put them into a stewpan with two table- spoonfuls of thick cream ; add four eggs that have boiled twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.