Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pounds of raspberries
- two pounds of ilour
- a pint of raspberry-juice to the jelly if made in summer
- a pound of strawberries
- a pound of sugar
- 15 leave out the butter
- three quarters of a pound of sugar
Directions
Take some white currant jelly, or red if you have no white, put it on to melt, and when liquid and warm, pour it on some flour, adding some beaten eggs and a little sugar, with some butter, if you wish the cakes to be crisp ; if not.
CAKES^ AND BISCUITS. 15
leave out the butter. You may add half a pint of raspberry-juice to the jelly if made in summer. In winter, if you msh to use the juice, it must be preserved juice.
PATE AtJX FBAISES ET FBAMBOISES.
Take two pounds of raspberries, and half a pound of strawberries, pound them in a mortar, and squeeze out the juices, moisten the pulp with a wine-glassful of Water ; let the juice stand for an hour> then add three quarters of a pound of sugar, rub a little butter into two pounds of ilour, and make it into a paste with the juice ; let it stand for an hour in a warm place, and then make it into cakes. You might make this in the same way as the p&te feuilletee, first mixing the paste, rolling it out, and then adding the butter, folding it up four or five times, and rolling out again. It is lighter made in this way.