Pofesen—Austrian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
308Calories
14 gProtein
41 gCarbs
10 gFat
Full nutrition (31 nutrients)
Calories308 kcal
Protein14 g
Carbohydrates41 g
Fiber1.4 g
Sugars15 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol29 mg
Sodium379 mg
Potassium436 mg
Calcium426 mg
Iron2 mg
Magnesium45 mg
Phosphorus314 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline43 mg
Water236 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.
POFESEN— AUSTRIAN Cut thin slices of bread into two-inch squares. Dip in milk seasoned with salt and cayenne. Spread half the pieces with a paste made of chopped ham, grated cheese, mustard and thick cream
Cook this with the app: pantry check, scaling, and the assistant.