Fontage Cups

Name: Fontage Cups
Ingredients: 1 cupful of flour; 1/2 teaspoonful salt; Yolks of 2 eggs; Milk or water.

From Luncheons, 1902

These cups can hold creamed mixtures or vegetables and should be freshened by heating before use.

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

602Calories

26 gProtein

98 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein26 g

Carbohydrates98 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium1311 mg

Potassium309 mg

Calcium81 mg

Iron8.8 mg

Magnesium46 mg

Phosphorus333 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline294 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 14. The excerpt below is the record exactly as published.

FONTAGE CUPS 1 cupful of flour, •J teaspoonful salt, Yolks of 2 eggs, Milk or water.

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