Vol-au-Vent (Sweet)

Name: Vol-au-Vent (Sweet)
Ingredients: Puff pastry, French (page 82); 2 tablespoonfuls sugar; pint thick cream; dessertspoonful castor sugar; 1 pint of strawberries; 2 tablespoonfuls water; ^ teaspoonful vanilla

From Domestic cookery, 1886

The cream may be left white and sprinkled with candied fruit or minced pistachio nuts.

Presented as published in 1886. 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

1890Calories

12 gProtein

83 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories1890 kcal

Protein12 g

Carbohydrates83 g

Fiber0 g

Sugars51 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium98 mg

Potassium1182 mg

Calcium364 mg

Iron1.2 mg

Magnesium85 mg

Phosphorus371 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C268 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water711 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 44. The excerpt below is the record exactly as published.

VOL-AU-VENT (Sweet). Puff pastry, French (page 82) 2 tablespoonfuls sugar pint thick cream dessertspoonful castor sugar 1 pintof strawberries, or any fruit in season 2 tablespoonfuls water ^ teaspoonful vanilla

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