vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kish au Parmesan a la Pouard
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
806Calories
16 gProtein
12 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein16 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat77 g
Saturated Fat44 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol225 mg
Sodium10482 mg
Potassium257 mg
Calcium494 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus374 mg
Zinc2.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline6 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 508. The excerpt below is the record exactly as published.
Kish au Parmesan a la Pouard. — Beat up eight yolks of eggs, add a gill and a half of milk or cream, an ounce and a half of grated Parmesan cheese, a good pinch of cayenne pepper, and a tiny pinch of salt
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