Gateau d'Artois
From French dishes for American tables, 1886
Presented as published in 1886. 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
1264Calories
6 gProtein
335 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1264 kcal
Protein5.8 g
Carbohydrates335 g
Fiber28 g
Sugars277 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium46 mg
Potassium1954 mg
Calcium109 mg
Iron1.5 mg
Magnesium88 mg
Phosphorus239 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate0.2 mcg
Choline74 mg
Caffeine0 mg
Water1888 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 87. The excerpt below is the record exactly as published.
Gateau d'Artois. Peel a dozen apples, remove the core and pips, and stew them with a tablespoonful of water in a saucepan. When soft, add two ounces of sugar and a little cinnamon, and stew ten minutes longer. Take some puff paste (Art. 284)
Cook this with the app: pantry check, scaling, and the assistant.