Frenchbreakfastgluten-freenut-freesoy-freefish-freeshellfish-free
Pain Perdu
From The new century cookery book, 1901
Serves 2
Serve with a boat of custard made with the remaining yolk of egg, the milk, and a teaspoonful of corn-flour.
Presented as published in 1901. 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
375Calories
22 gProtein
24 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein22 g
Carbohydrates24 g
Fiber0.7 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium810 mg
Calcium642 mg
Iron1 mg
Magnesium65 mg
Phosphorus592 mg
Zinc2.7 mg
Copper0 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0.1 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 539. The excerpt below is the record exactly as published.
Pain perdu. — i stale tin-loaf, 1 quart milk, 1 pod of vanilla, 2 eggs, i teaspoonful ground cinnamon, caster sugar, frying - lard or clarified butt
Cook this with the app: pantry check, scaling, and the assistant.