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Marinated Cépes
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
50Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein1.1 g
Carbohydrates8.2 g
Fiber2 g
Sugars0.1 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium117 mg
Calcium55 mg
Iron1.5 mg
Magnesium37 mg
Phosphorus34 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K69 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline0.6 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 90. The excerpt below is the record exactly as published.
MARINADED CEPES Select some very small and fresh cépes. Parboil them for eight minutes, drain and cool them, put them into a basin, and cover them with the boiling marinade after having passed the latter through a strainer. Marinade for Two lbs. of Cépes.—Put into a saucepan one pint of vinegar, one-third pint of oil, a crushed clove of garlic, a fragment of bay, and a little thyme, six peppercorns, a pinch of coriander, a few fennel leaves, and a small root of parsley
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