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La Lame Blanche
From The new century cookery book, 1901
Serves 6
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
416Calories
7 gProtein
23 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein6.8 g
Carbohydrates23 g
Fiber0.6 g
Sugars19 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol204 mg
Sodium64 mg
Potassium157 mg
Calcium79 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E1.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline100 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 490. The excerpt below is the record exactly as published.
La Lame JBlanche. — Line a freezing mould with white paper, and stand it in a charged freezer. Whisk separately one pint of cream and four whites of eggs, add four ounces of caster sugar, flavour with vanilla essence and some kirsch liqueur, amalgamate both eggs and cream, add a handful of finely-shredded blanched almonds
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