Malakoff
From The new practical cookery guide, 1913
Presented as published in 1913. 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
446Calories
8 gProtein
78 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein7.6 g
Carbohydrates78 g
Fiber13 g
Sugars55 g
Total Fat15 g
Saturated Fat1.2 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium752 mg
Calcium107 mg
Iron1.8 mg
Magnesium101 mg
Phosphorus187 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A5.3 mcg
Vitamin E7.5 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate26 mcg
Choline29 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 155. The excerpt below is the record exactly as published.
Malakoff — Souffle pudding mixture in alternate layers with puree of pears, a few shredded almonds, baked, and served with apple syrup sauce over, small balls of cooked apples
Cook this with the app: pantry check, scaling, and the assistant.