Italiandinner
Gnocchi
From National viands à la mode, 1895
Presented as published in 1895. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
gnocchi a few at a time till cooked ; then drain them and season to taste ; arrange them on a dish, sprinkle with Parmesan cheese, and pour over them butter which has been melted and fried brown. Lattughe alia Dama Lettuce alia Dama Take some cabbage or Roman lettuce and remove the coarser leaves. Put them into boiling water and boil for a very few minutes, strain them, and then throw them into cold salted water
Cook this with the app: pantry check, scaling, and the assistant.