Flan de Fraises d la Suisse

Name: Flan de Fraises d la Suisse
Ingredients: Fresh strawberries; macerated in kirsch; sugar; place in a cooked flan case; masked with Chantilly cream

From The new practical cookery guide, 1913

Presented as published in 1913. 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

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (16 nutrients)

Calories6.6 kcal

Protein0.1 g

Carbohydrates1.4 g

Sugars0.9 g

Total Fat0 g

Sodium0 mg

Potassium29 mg

Calcium3 mg

Iron0 mg

Magnesium2.3 mg

Phosphorus4.1 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin C11 mg

Water16 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 165. The excerpt below is the record exactly as published.

Flan de Fraises d la Suisse — Fresh strawberries macerated in kirsch and sugar, place in a cooked flan case, and masked with Chantilly cream

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