vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Melange
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
425Calories
15 gProtein
70 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein15 g
Carbohydrates70 g
Fiber3.3 g
Sugars21 g
Total Fat9.2 g
Saturated Fat3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium464 mg
Potassium346 mg
Calcium108 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate58 mcg
Choline13 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The new home cook book (1896), page 97. The excerpt below is the record exactly as published.
MELANGE. Mrs. W. Guthrie. Line a deep pie dish with pie crust, and spread on a thin layer of tart apple sauce, then a layer of buttered bread ; on this another layer of apple. Bake until the 16 242 THE HOME COOK BOOK. crust is done ; when done, spread on the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.