Fanchonnettes au Cage

Name: Fanchonnettes au Cage
Ingredients: three-quarters of a pint of milk; three ounces of sugar; two yolks of eggs; a teaspoonful of essence of vanilla

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

703Calories

25 gProtein

103 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories703 kcal

Protein25 g

Carbohydrates103 g

Fiber0 g

Sugars103 g

Total Fat21 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol416 mg

Sodium282 mg

Potassium695 mg

Calcium507 mg

Iron1.8 mg

Magnesium56 mg

Phosphorus567 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate47 mcg

Choline359 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Fanchonnettes au cage. Line the patty-pans with puff-paste and fill with a mixture made of three-quarters of a pint of milk, three ounces of sugar, two yolks of eggs, and a teaspoonful of essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.