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Garnishing Cepes

Name: Garnishing Cepes
Yield: 1 servings
Ingredients: four cepes; a tablespoonful of olive oil; half a tablespoonful of salt; a teaspoonful of pepper; half a clove of crushed garlic; half a pint of Espagnole sauce

From The table, 1889

Serves 1

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

504Calories

27 gProtein

15 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein27 g

Carbohydrates15 g

Fiber4.2 g

Sugars0 g

Total Fat38 g

Saturated Fat2.1 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium5851 mg

Potassium868 mg

Calcium57 mg

Iron2.3 mg

Magnesium62 mg

Phosphorus293 mg

Zinc3.1 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K3.8 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.1 mg

Folate94 mcg

Choline0.3 mg

Caffeine0 mg

Water147 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.

Garnishing Cepes. — Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table- spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Moisten with half a pint of Espagnole sauce

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