Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
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
- two ounces of bread crumbs
- one pint cream
- one-half pound pounded almonds
- six ounces sugar
- four ounces butter
- six bitter almonds
- seven eggs
- one glass of wine^if liked
Directions
Take two ounces of bread crumbs, one pint cream, one-half pound pounded almonds, six bitter almonds, the yolks of seven eggs, whites of three, six ounces sugar, four ounces butter, one glass of wine^if liked. Bring the cream to a boiling point, pour it over the bread crumbs and let them stand till nearly cold, then mix in the sweet and bitter almonds, pounded to a paste with a little water, stir to them by degrees the yolks and then the whites of the eggs, sugar and butter ; turn the mixture in a porcelain-lined stew-pan and stir it continually over a slow fire until thick, but it must not boil. When nearly cold, add the wine, pour the mixture into a dish lined with puff paste and bake half an hour in a moderate oven.