Nantaise
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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories7.1 kcal
Protein1.6 g
Carbohydrates0 g
Total Fat0.1 g
Cholesterol14 mg
Sodium48 mg
Potassium15 mg
Calcium6.5 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin B120.1 mcg
Water8.1 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 136. The excerpt below is the record exactly as published.
Nantaise, Saute, moisten w. cream, add shrimps, gar. w. art. bottom croq. w. choped ham
Cook this with the app: pantry check, scaling, and the assistant.