vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gaie au Lait
From The farm cook & rule book, 1923
Serves 5
Presented as published in 1923. 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
147Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein8.1 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium408 mg
Calcium301 mg
Iron0 mg
Magnesium32 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate1.7 mcg
Choline46 mg
Caffeine34 mg
Water300 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 5. The excerpt below is the record exactly as published.
Gaie au Lait Make 1% cupfuls of strong coffee, using 5 tablespoonfuls of coffee to iy2 cupfuls of water. Heat 5 cupfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.