Nass-Auflauf (Nut Auflauf)
From German cookery for the English kitchen, 1906
For 6 persons. Time of preparation: 1.5 hours.
Presented as published in 1906. 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
1843Calories
53 gProtein
202 gCarbs
90 gFat
Full nutrition (35 nutrients)
Calories1843 kcal
Protein53 g
Carbohydrates202 g
Fiber9.5 g
Sugars171 g
Total Fat90 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium1139 mg
Calcium323 mg
Iron9.3 mg
Magnesium213 mg
Phosphorus959 mg
Zinc6.5 mg
Copper1.8 mg
Manganese7 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Alcohol4.6 g
Water243 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 70. The excerpt below is the record exactly as published.
Nass-Auflanf. (Nut Auflauf.) FcfT 6 Persons. Time of Preparation : i^ hour. 6 eggs. 6 oz. sugar. 4 oz. hazelnut kernels. I tablespoonful rum
Cook this with the app: pantry check, scaling, and the assistant.