Pain aux Fruits
From The pudding and pastry book, 1900
Presented as published in 1900. 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
553Calories
35 gProtein
110 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein35 g
Carbohydrates110 g
Fiber49 g
Sugars53 g
Total Fat3.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium196 mg
Potassium1648 mg
Calcium79 mg
Iron7.9 mg
Magnesium145 mg
Phosphorus332 mg
Zinc0.5 mg
Copper1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C142 mg
Vitamin A302 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.1 mg
Folate75 mcg
Choline47 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.
Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water
Cook this with the app: pantry check, scaling, and the assistant.