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Broiled Cepes

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Cepes

Ingredients

Directions

  1. Open the can and pour off the oil. Drop the cfcpes into hot water to cleanse them from the oil and dry them on a soft cloth. Season with salt and pepper, brush them with melted butter and roll in flour. Broil for six minutes over a hot fire. Place each on a round of toast, pour over a little melted butter and lemon juice and serve at once.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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