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Wreaths (Guirlandes) a la Gilbert
From The Swedish, French, American cook book, 1918
Serves 1
Serve for afternoon tea, with ice creams or desserts.
Presented as published in 1918. 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
243Calories
7 gProtein
49 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0.6 g
Total Fat6.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium5.9 mg
Potassium95 mg
Calcium17 mg
Iron3.5 mg
Magnesium19 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 603. The excerpt below is the record exactly as published.
eaths ( Guirlandes ) a la Gilbert Half tablespoon butter, half cup water, half cup flour, two eggs, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.