vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pommes a la Conde
From The new century cookery book, 1901
Serves 6
Almost any kind of fruit can be dressed in the above manner.
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
548Calories
8 gProtein
105 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein8.2 g
Carbohydrates105 g
Fiber5 g
Sugars53 g
Total Fat13 g
Saturated Fat0.9 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol5.2 mg
Sodium8.5 mg
Potassium507 mg
Calcium89 mg
Iron2.8 mg
Magnesium77 mg
Phosphorus179 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate76 mcg
Choline6.8 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 440. The excerpt below is the record exactly as published.
Pommes a la Conde {Apples, Conde Style). — Pared cored apples, ranged in a buttered sautoir, sprinkled with powdered sugar, lemon-juice, and oiled butter ; cooked in the oven, centre filled with apricot puree. Dished up in the centre of a border of rice cooked in milk and sweetened to taste, ornamented with fancifully cut pieces of angelica, crystallised cherries, raisins and almonds, and served with apple syrup
Cook this with the app: pantry check, scaling, and the assistant.