vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Garnishing a la Montebello
From The table, 1889
Serves 2
Presented as published in 1889. 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
640Calories
14 gProtein
53 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein14 g
Carbohydrates53 g
Fiber5.2 g
Sugars25 g
Total Fat42 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol25 mg
Sodium1961 mg
Potassium1293 mg
Calcium347 mg
Iron4.3 mg
Magnesium89 mg
Phosphorus342 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C24 mg
Vitamin A351 mcg
Vitamin E1.3 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline36 mg
Caffeine2.7 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 124. The excerpt below is the record exactly as published.
Garnishing a la Montebello. — Place a pint of tomato sauce (No. 205) in a saucepan; add a pint of Bearnaise sauce (No. 166) and three good- sized, nicely sliced truffles
Cook this with the app: pantry check, scaling, and the assistant.