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Fotage a la Diable
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.3 mg
Sodium29 mg
Potassium8.7 mg
Calcium11 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0.9 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 74. The excerpt below is the record exactly as published.
Fotage a la Diable. Having prepared a broth, fortify it, not with cayenne pepper or curry powder, but with whole chillies tied up in I 114 THE THOROUGH GOOD COOK. a silk bag, which boil up with the stock. Meanwhile, prepare as many slices, including crust, of a French roll as there are guests; plunge these circular slices of bread in the broth for a minute or two, and press out excessive moisture with the flat of a knife ; butter them well on both sides, and sprinkle hem plentifully with grated Parmesan cheese
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