vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fanchonettes
From Cookery for every household, 1914
Serves 1
Decorate with brightly coloured jelly.
Presented as published in 1914. 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
500Calories
16 gProtein
96 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein16 g
Carbohydrates96 g
Fiber0 g
Sugars94 g
Total Fat6.1 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium71 mg
Potassium283 mg
Calcium226 mg
Iron0 mg
Magnesium23 mg
Phosphorus185 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline33 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 586. The excerpt below is the record exactly as published.
Fanchonettes PuS pastry. 3 yolks of eggs. 3 oz. castor sugar. 1 tea-sp. vanilla essence. 1| gills milk. Meringue. 3 whites of eggs. Sugar and lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.