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Pouding Louis Napoleon
From The new century cookery book, 1901
Serves 3
Sprinkle over with a glass of maraschino; dress up the top with the fruit, to give it a dome-shaped appearance. Have ready a meringue preparation made with three whites of eggs and one and a half ounce of fine sugar.
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
661Calories
20 gProtein
92 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein20 g
Carbohydrates92 g
Fiber2.4 g
Sugars58 g
Total Fat36 g
Saturated Fat5.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol428 mg
Sodium3481 mg
Potassium334 mg
Calcium120 mg
Iron4 mg
Magnesium71 mg
Phosphorus330 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C1.4 mg
Vitamin A178 mcg
Vitamin E5.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate96 mcg
Choline304 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 430. The excerpt below is the record exactly as published.
ouding Louis JNapoleon. — 6 oz. sifted sugar, 6 whole eggs, -2 oz. flour, dried and sifted, 1^ oz, corn-flour, 2 oz. pounded almonds, a few drops orange-flower igater, 1^. oz. fresh butter, a pinch of salt, some stewed apricots, peaches, die., crystal- lised fruit, meringue for ornamenting
Cook this with the app: pantry check, scaling, and the assistant.