Timbale de Fruits a la Marechale

Name: Timbale de Fruits a la Marechale
Ingredients: One pint of Maraschino Jelly; French Plums; Oranges; Apricots; Apples; Cherries

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1779Calories

2 gProtein

441 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1779 kcal

Protein2.4 g

Carbohydrates441 g

Fiber7 g

Sugars310 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium205 mg

Potassium493 mg

Calcium128 mg

Iron3.1 mg

Magnesium26 mg

Phosphorus122 mg

Zinc0.4 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate70 mcg

Choline65 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 78. The excerpt below is the record exactly as published.

Timbale de Fruits a la Marechale. Ingredients, One pint of Maraschino Jelly. French Plums. Oranges. Apricots. Apples. Cherries

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