vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fanchonette
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
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
526Calories
12 gProtein
122 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein12 g
Carbohydrates122 g
Fiber6.1 g
Sugars110 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium285 mg
Calcium36 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus44 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A5.6 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate44 mcg
Choline1.3 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 172. The excerpt below is the record exactly as published.
Fanohonette Crash two cupa of red raspberries and cook them with one cup of granulated sugar until they are thick. Add the juice of half a lemon. When thoroughlj cooled, stir in four finely cmshed lady^s fingers. Beat this mixture, a spoonf al at a time, into the stiffly beaten whites of foar eggs
Cook this with the app: pantry check, scaling, and the assistant.