Lambaille
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
391Calories
8 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein8.1 g
Carbohydrates89 g
Fiber9.1 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium10 mg
Potassium383 mg
Calcium57 mg
Iron3.6 mg
Magnesium51 mg
Phosphorus164 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A71 mcg
Vitamin E0.2 mg
Vitamin K98 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate103 mcg
Choline43 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 37. The excerpt below is the record exactly as published.
Lambaile, Pu. of fresh peas w. tapioca, chervil
Cook this with the app: pantry check, scaling, and the assistant.