franglosaxon.com

The FrangloSaxon Cooks - Louisiana Cuisines

Louisiana Cuisines
history traffic contact

OVERVIEW

The web site franglosaxon.com presently has an average traffic ranking of zero (the lower the higher page views). We have parsed twenty pages inside the web site franglosaxon.com and found zero websites linking to franglosaxon.com. There are one contacts and locations for franglosaxon.com to help you communicate with them. There are three public communication platforms owned by franglosaxon.com. The web site franglosaxon.com has been online for five hundred and twenty-five weeks, twenty-two days, seventeen hours, and twenty-five minutes.
Pages Parsed
20
Contacts
1
Addresses
1
Social Links
3
Online Since
Jun 2014

FRANGLOSAXON.COM TRAFFIC

The web site franglosaxon.com is seeing diverging quantities of traffic all round the year.
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FRANGLOSAXON.COM HISTORY

The web site franglosaxon.com was first documented on June 10, 2014. It will expire on June 10, 2016. It is now five hundred and twenty-five weeks, twenty-two days, seventeen hours, and twenty-five minutes young.
REGISTERED
June
2014
EXPIRED
June
2016

SPAN

10
YEARS
0
MONTHS
22
DAYS

LINKS TO WEBSITE

WHAT DOES FRANGLOSAXON.COM LOOK LIKE?

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CONTACTS

Rebecca Clark

7700 N. Capital of TX Hwy. #1216

Austin, Texas, 78731

United States

1.5123349674
rebeccaclark2000@hotmail.com

FRANGLOSAXON.COM SERVER

Our crawlers revealed that a single page on franglosaxon.com took one thousand two hundred and seventy-eight milliseconds to load. I could not discover a SSL certificate, so in conclusion I consider this site not secure.
Load time
1.278 sec
SSL
NOT SECURE
IP
77.104.163.99

NAME SERVERS

ns1.modassicgroup.com
ns2.modassicgroup.com

WEBSITE ICON

SERVER SOFTWARE AND ENCODING

We revealed that franglosaxon.com is using the nginx operating system.

SITE TITLE

The FrangloSaxon Cooks - Louisiana Cuisines

DESCRIPTION

Louisiana Cuisines

PARSED CONTENT

The web site states the following, "Starts as sweet bread, ends as cake." I noticed that the web site also said " Anyone familiar with the man who is arguably Frances most famous gourmand will recognize the name Savarin." They also said " It was the name of Jean-Anthelme Brillat-Savarin, a French lawyer and food writer working in the early 19th century. This yeast risen cake was developed by Parisian pâtissier Auguste Julien."

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