vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pelettes Galettes à la Nantaise
From The new century cookery book, 1901
Serves 8
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
328Calories
10 gProtein
20 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories328 kcal
Protein10 g
Carbohydrates20 g
Fiber2 g
Sugars16 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium198 mg
Calcium71 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0.9 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate26 mcg
Choline110 mg
Caffeine0 mg
Alcohol11 g
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 533. The excerpt below is the record exactly as published.
P elites Galettes d la Nantaise. — 6 oz. ground almonds, 1 small glass of kirschwasser , a few drops of vanilla essence, 4 oz. caster sugar, 6 eggs, 2 large tablespoonfuls apricot marmalade, transparent icing or fondant icing, angelica, a few blanched almonds split in halves, 3 to 4 glace cherries
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