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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Quince | 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
- three pounds of flour
- two pounds of butter
- an ounce of leaven
- an ounce of fine salt
- a pound of preserved quinces
- a pound of sifted sugar
- a pound of fresh butter
- a pound of flour
- 13 mix it into a paste
- 14 paste poll taktsy flour
Directions
Take three pounds of flour, and to one of the pounds put about an ounce of leaven or yeast.
CAKES^ AND BISCUITS. 13
mix it into a paste with luke-warm water lightly, then lay it aside in a howl to rise, in a warm place, covered with a cloth in several folds, which heat from time to time; let it stand half an hour; then take the remainder of the flour, make a hole in the middle, and break in a dozen eggs, put in two pounds of butter and an ounce of fine salt, then uncover the paste, cut into pieces, and mix it with some water. Then make it into stiff paste, which will be rather hard work; when the paste is well worked, flour a bowl, put in the paste, and cover it over ; let it rise ten or twelve hours in a warm place, wrapped up in a cloth to keep out all the air. Divide the paste into pieces the size of a turkey^ s egg, give them a round form, put them in an iron plate, egg them over, and bake them in a gentle oven. With this paste you can make gateaux des rois, mirabolons, and other cakes, which will keep several days fresh by putting them for five minutes into a moderate oven.
PATE Aux comas.
Take a pound of preserved quinces, pound it in a mortar with a little cochineal dissolved in water, to give it a good colour ; take a pound of
14 PASTE POll TAKTSy
flour, a quarter of a pound of sifted sugar and some candied lemon-peel ; mix the paste with a quarter of a pound of fresh butter, a little yeast and some hot water, quickly and lay it aside covered up in a warm place for an hour ; then cut it into cakes, and bake.
PATE AUX PISTACHB8.
This paste is much superior to that made with almonds. After peeling the pistachios, pound them in a mortar, with a little orange- flower water to moisten it from time to time; let the quantity be half a pound, add half a pound of sifted sugar, then mix the whole with a pound of flour and a quarter of a pound of fresh butter, or some cream, some pieces of candied citron, and a little yeast; when well mixed, let it stand, and then make into cakes. It can also be finished like the pate feuilletee with butter, and is very delicate.