Italiandinner
Gnocchi
From The Apsley cookery book, 1905
A tablespoonful of sweet herbs may be added if liked, or a flavouring of onion.
Presented as published in 1905. 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
697Calories
29 gProtein
106 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein29 g
Carbohydrates106 g
Fiber3.7 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium199 mg
Potassium933 mg
Calcium633 mg
Iron1.8 mg
Magnesium103 mg
Phosphorus640 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.6 mg
Folate191 mcg
Choline87 mg
Caffeine0 mg
Water916 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 27. The excerpt below is the record exactly as published.
Gnochi. Ingredients. One”pint of Milk. I Quarter of a pound of One pint of Water
Cook this with the app: pantry check, scaling, and the assistant.