vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Vol-au-Vents
From Harper's cook book encyclopædia, 1902
Serves 1
Sufficient for six cases.
Presented as published in 1902. 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
509Calories
27 gProtein
13 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein27 g
Carbohydrates13 g
Fiber0.6 g
Sugars9.9 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol787 mg
Sodium306 mg
Potassium376 mg
Calcium168 mg
Iron3.9 mg
Magnesium37 mg
Phosphorus454 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A355 mcg
Vitamin E2.5 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline588 mg
Caffeine3.6 mg
Water173 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 118. The excerpt below is the record exactly as published.
g Vol -au- Vents. — Mince two truffles and put them into a stewpan with two table-spoonfuls of thick cream ; add four eggs
Cook this with the app: pantry check, scaling, and the assistant.