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Various Royales
From A guide to modern cookery, 1909
Serves 1
Do not exceed prescribed quantities of eggs and yolks for desired density.
Presented as published in 1909. 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
826Calories
32 gProtein
33 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein32 g
Carbohydrates33 g
Fiber7.5 g
Sugars8.4 g
Total Fat62 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol1206 mg
Sodium335 mg
Potassium664 mg
Calcium302 mg
Iron5.1 mg
Magnesium64 mg
Phosphorus652 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D5.7 mcg
Vitamin C5.4 mg
Vitamin A820 mcg
Vitamin E3.5 mg
Vitamin K43 mcg
Vitamin B60.6 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.7 mg
Folate183 mcg
Choline893 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.
VARIOUS ROYALES Royales may also be made with leeks, celery, &c., the procedure being as follows :— Finely mince six or seven oz. of the chosen vegetable; stew THE VARIOUS GARNISHES FOR SOUPS = 8g the same gently and thoroughly in butter, and strain through tammy. Add to the resulting purée three tablespoonfuls of Béchamel, one-fifth pint of cream, two eggs, and four yolks
Cook this with the app: pantry check, scaling, and the assistant.