Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 flour
- a pound of sugar
- a pound of fresh butter
- a pound of sifted sugar
- a pound of butter
- a pound of sugat
- an ounce of yeast
- three quarters of a pound of sugar
- four eggs
- 22 paste
- two degrees
- 23 airother mode
Directions
Take some fresh leaves and chop them coarsely, and put them in a saucepan with a cover, let it boil half an hour, then squeeze it through a cloth, but not too hardj with this decoction moisten two pounds of flour, three quarters of a pound of sugar, a pound of fresh butter, and a little yeast j cut or rasp some candied citron, and add the yolks of four eggs; let it rise an hour in a warm place; then make the paste into cakes. They will be lighter without the butter* I think the
22 PASTE FOR TARTS,
davoar of mint is not generally liked; bat give the receipt as a novelty for those who like variety in flavour. The cakes are very good for those who like the flavour of mint.
PATE A LA FLORENTnrE OF PINE-AFFLE.
Take a good pine-apple, perfectly ripe, peel off the outer rind, and cut it in slices the thickness of a crown piece, and put them into a bowl with some white wine, let them steep three hours, then take them out and pound them in a mortar ; afterwards squeeze the juice through a cloth, very hard ; continue to squeeze them tiU all have been done, and moisten your paste with it ; take two pounds of flour, a pound of sifted sugar, some yeast, and some candied lemon cut fine. When well mixed, put a chafing-dish under the paste-table, to heat it thirty-two degrees, put the paste into a bowl, cover it over, and let it rise for an hour. It will do equally well before the fire, or on a cool-hot hearth. Boll out the paste, flour it under and above, melt to a cream a pound of butter, and give a light layer^ then fold it up and roll it out. and spread another layer of butter ; do this four or five times, then roll it out, and cut it into cakes. They will be delicious.
CAKSS^ AND BISCUITS. 23
AirOTHER MODE.
Choose a good pine-apple^ cut off the outer rind^ cut it into thin slices^ and put them into some white wine as before; pound them in a mortar^ mixing a little flour to make it more easy to mix with paste; use two-thirds of the fruit, and keep the remainder to fill your tartlets or cakes. Mix it with a pound and a half of flour, three-quarters of a pound of sugat, half an ounce of yeast or leaven, and half a pound of butter ; add some pieces of candied citron if for cakes — ^if for tarts, leave it out. Mix it as quickly as possible ; let it rise an hour in a warm place, and then make your cakes or tarts. Half the quantity might be made into each — to that part for the cakes, add the citron, cut in small pieces as thin as paper, with the remainder line the tartlet pans ; fill them with the fruit, mixed with sugar and a little wine. Ornament as you please. If the paste is not sufficiently moistened with the fruit, add a little warm water. It will be much easier to work.