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Imitation Lasagna
From The encyclopaedia of practical cookery, 1892
Serves 1
Use on the day of making for best results.
Presented as published in 1892. 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
679Calories
29 gProtein
114 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein29 g
Carbohydrates114 g
Fiber1 g
Sugars0.4 g
Total Fat13 g
Saturated Fat3.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium9891 mg
Potassium741 mg
Calcium121 mg
Iron12 mg
Magnesium114 mg
Phosphorus396 mg
Zinc2.5 mg
Copper0.4 mg
Manganese8.1 mg
Vitamin D2 mcg
Vitamin C20 mg
Vitamin A167 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.9 mg
Folate271 mcg
Choline294 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 400. The excerpt below is the record exactly as published.
Imitation Lasagna. — Prepare a rather stiff paste with flour, warm water, beaten eggs (using twice as many yolks as whites), 1 saltspoonful of salt, and a small quantity of saffron
Cook this with the app: pantry check, scaling, and the assistant.