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Vol-au-vents, Sweet (a la Parisienne)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake the vol-au-vents is ten to twelve minutes.
Presented as published in 1892. 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
46Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0 g
Carbohydrates12 g
Fiber0.1 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium5 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.6 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2232. The excerpt below is the record exactly as published.
Vol-au-vents, Sweet (a la Parisienne). — Make some small vol-au-vents, and have some good jam or stewed fruit ready to fill them. As soon as they are taken from the oven, sprinkle finely-powdered white sugar
Cook this with the app: pantry check, scaling, and the assistant.