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Mille-Fanti

Name: Mille-Fanti
Yield: 4 servings
Ingredients: two small eggs; one and one-half oz. of the crumb of very good white bread; one oz. of grated Parmesan; a little nutmeg; one and two-thirds pints of white consommé

From A guide to modern cookery, 1909

Serves 4

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

151Calories

11 gProtein

11 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories151 kcal

Protein11 g

Carbohydrates11 g

Fiber1.5 g

Sugars0.9 g

Total Fat7 g

Saturated Fat3.6 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol99 mg

Sodium733 mg

Potassium208 mg

Calcium118 mg

Iron1.5 mg

Magnesium20 mg

Phosphorus145 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C1 mg

Vitamin A56 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate19 mcg

Choline75 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 149. The excerpt below is the record exactly as published.

MILLE-FANTI First make the following preparation :—Beat two small eggs to a stiff froth, and mix therewith one and one-half oz. of the crumb of very good white bread, one oz. of grated Parmesan, and a little nutmeg. Boil one and two-thirds pints of white consommé

Cook this with the app: pantry check, scaling, and the assistant.