Gateau des Porames
From The universal cookery book, 1887
It will keep for months if allowed to remain in the mould.
Presented as published in 1887. 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
2735Calories
2 gProtein
710 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2735 kcal
Protein1.6 g
Carbohydrates710 g
Fiber5.1 g
Sugars700 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.8 mg
Potassium314 mg
Calcium42 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.
Gateau des Porames. “Take a few apples, boil them with as little water as possible, and make them into apple-sauce ; then add a pound and a half of sugar, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.