vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fommes etouffees d la Folonaise
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
458Calories
7 gProtein
102 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein7.4 g
Carbohydrates102 g
Fiber5.1 g
Sugars88 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium412 mg
Calcium57 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A89 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline159 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 443. The excerpt below is the record exactly as published.
Fommes etouffees d la Folonaise — 4 to 6 sour cook- ing apples, 2 tablespoonf uls apricot jam, 2 ichites of eggs, 3 oz. caster sugar, 2 oz. crushed macaroons, ^ teaspoonf ul cinnamon
Cook this with the app: pantry check, scaling, and the assistant.