Paupiettes d'Allemande

Name: Paupiettes d'Allemande
Ingredients: blanched red cabbage leaves; a mixture of chopped gherkins; capers; smoked herrings; grated horseradish; blended with mayonnaise

From The new practical cookery guide, 1913

Presented as published in 1913. 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

1800Calories

14 gProtein

64 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories1800 kcal

Protein14 g

Carbohydrates64 g

Fiber13 g

Sugars15 g

Total Fat169 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat100 g

Omega-312 g

Cholesterol93 mg

Sodium9492 mg

Potassium1821 mg

Calcium295 mg

Iron4.7 mg

Magnesium161 mg

Phosphorus326 mg

Zinc3.1 mg

Copper0.9 mg

Manganese1.9 mg

Vitamin D0.4 mcg

Vitamin C309 mg

Vitamin A80 mcg

Vitamin E8.8 mg

Vitamin K724 mcg

Vitamin B61.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.4 mg

Folate115 mcg

Choline105 mg

Caffeine0 mg

Water1055 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 10. The excerpt below is the record exactly as published.

Paupiettes d V Allemande — Blanched red cabbage leaves, masked with a mixture of chopped gherkins, capers, smoked herrings, grated horse- radish blended with mayonnaise

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