Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- a pound of flour
- a pound of sifted sugar
- a pound of flour on the boards make a hole in the middle^
- a pound of butter
- three eggs
- 7 roll it oat
- four eggs^ a bit of salt^
Directions
Take a pound of flour, mix with it a quarter of a pound of sifted sugar and the same of butter, a bit of salt, the whites of three eggs, and make a paste with lukewarm water ; work it well and quickly, then lay it aside for an hour, covered with a hot cloth in several folds ; then
CAKEB^ AND BISCUITS. 7
roll it oat for use^ about the thickness of a crown.
FATE AU TSOMA^E.
Pound finely twenty sweet almonds and some preserved lemon-peel^ or candied orange ; moisten with some cream to prevent the almonds from oiling. When it has the consistency of fresh butter^ mix half the quantity of fresh curd ; then put a pound of flour on the boards make a hole in the middle^ and put in your almond paste, with four eggs^ a bit of salt^ and a quarter of a pound of butter, and wet it with some hot milk ; work it well, lay it aside for half an hour only, and then make it into little tartlets and cdkes, Sec. You can vary the flavour by using vanilla essence or orange-flower water to taste.