Marigny
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
303Calories
18 gProtein
52 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein18 g
Carbohydrates52 g
Fiber15 g
Sugars13 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium9.4 mg
Potassium1027 mg
Calcium136 mg
Iron5.6 mg
Magnesium113 mg
Phosphorus375 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C216 mg
Vitamin A71 mcg
Vitamin E0.2 mg
Vitamin K197 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.2 mg
Folate100 mcg
Choline42 mg
Caffeine0 mg
Water521 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 39. The excerpt below is the record exactly as published.
Marigny, Cre. of fresh peas gar. w. sorrel chifo., green peas, cut string beans and liaison, chervil
Cook this with the app: pantry check, scaling, and the assistant.