Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
922
Calories
29g
Protein
19g
Fat
151g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (250 g) all-purpose flour
- 2 Tbsp (20 g) superfine granulated sugar
- 1 tsp (5 g) fleur de sel de Guérande (or other fine sea salt)
- Finely grated zest of 1/4 unwaxed lemon
- 1 1/2 tsp (8 g) active dry yeast
- 2 eggs (100 g)
- 2 Tbsp (35 g) orange-flower water
- 2 tsp (10 g) aged dark rum
- 1 1/4 oz (35 g) candied orange peel
- 1 stick plus 2 Tbsp (150 g) unsalted butter
- 1 dried lima bean
- 1 egg yolk
- 2 whole eggs
- 3 dashes superfine granulated sugar
- Dash of table salt
- Apricot jelly or preserve
- Number 10 pearl sugar (coarse sugar)
- 2 quarters each of candied red and green melon
- Candied orange slices
- Coarsely chopped almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes