vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lamplich
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
572Calories
4 gProtein
150 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein3.6 g
Carbohydrates150 g
Fiber7.2 g
Sugars124 g
Total Fat6.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol17 mg
Sodium17 mg
Potassium931 mg
Calcium86 mg
Iron2.2 mg
Magnesium49 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A14 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate2.8 mcg
Choline19 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 162. The excerpt below is the record exactly as published.
Lamplich, a Jewiah Beoeipt Mix together half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves, and cinnamon, and eight apples finely chopped. Have ready a rich puff paste cut in small triangles. Fili the pieces with the fruit, bringing the edges of the paste together, and lay them like puffs in a deep dish, putting them closely together. When the dish is full, pour over one ounce of fresh butter melted in a teacup of clari- fied sug
Cook this with the app: pantry check, scaling, and the assistant.