Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- four ounces of almonds in boiling water
- two ounces of powdered sugar
- four ounces of sugar
- an ounce of butter
- a pound of puff paste
- ten equal strips across the length
- two eggs
Directions
cover, and let it remain for eight days. Take some puff paste (Art. 284), roll it out thin, and with it line a flat pie-dish, into which place your mince meat, and cover with another layer of paste, which moisten and press all around the edge so as to fasten it se- curely. Brush the top with beaten egg, and send to a moderate oven for about forty minutes, and, if sufficiently done, serve very hot.
556. Pastries a la Conde. Put four ounces of almonds in boiling water, remove the skins, wash the almonds, dry them, and chop them fine. Mix with them thoroughly two ounces of powdered sugar and half the white of an egg ; roll out some puff paste (Art. 284) half an inch thick, five inches wide, and fourteen inches long. Spread the almonds en- tirely over your paste, sprinkle lightly with sugar, and cut the paste in ten equal strips across the length. Send them to rather a hot oven, and, when well colored, serve.
557. Gateau Fourre aux Amandes. Put four ounces of almonds in boiling water, and remove the skins. Pound the almonds to a paste, with which mix thoroughly four ounces of sugar, an ounce of butter, the yolks of two eggs, and half a sherry-glass of rum. Take half a pound of puff paste (Art. 284), roll it a quarter of an inch thick, and, with a sufficient quantity, line a shallow pie-dish. Moisten the edge of your paste, fill the pie-dish with your mixture of almonds, make a border with the rest of your paste around the edge of your dish, then, with the point of a knife, trace some fanciful design on the top, brush