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 |
| Grape | 1/2 cup (76g) | 62 |
| 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 floor
- a pound of sugar
- a pound of butter rubbed into
- a spoonful of yeast
- a pound of raisins
- a pound of cmrants
- 24 paste ror tabt6
- 25 readers to decide on which is most suitable to their ideas
Directions
Blanch the kernels of apricots and peaches, and pound them with the yolks of eggs, beaten
24 PASTE rOR TABT6,
with some orange-flower water^ and when the paste is like butter^ pour it on a pound of floor, with half a pound of sugar, half a pound of butter rubbed into, the flour, and a spoonful of yeast, with some candied lemon cut in thin slices, and wet it with a little lukewarm water. When well mixed, put it into a bowl, cover it over, and let it rise two hours ; then roll it out into cakes.
PATE AUX BAISINS DE COBIlfTHE.
Stone half a pound of raisins, wash half a pound of cmrants, put them on to scald, chop them fine, and mix them with two pounds of flour, some sugar, yeast, and some citron cut fine; moisten with eggs to a stiff paste; let it rise two or three hours, occasionally warming the cloth to make it rise better ; then roU it out and lay some butter on it ; fold it up, put on another layer, do this four or five times, and then make your cakes.
PATES AU SALMI, AUX FEUITS. ETC.
The immense varieties of fruit afford a great choice for making cakes ; and mixing those that are suitable, requires a little care and attention. I give some, leaving it to the tastes of the
CAKESj AND BISCUITS. 25
readers to decide on which is most suitable to their ideas.
Apricots and peaches, both with jasmine or orange-flowers, foL a paste.
Peaches, with lemon-peel, citron, and straw- berries.
Pears and quinces make a delicious m^nge.
Chesnuts with lemon-peel and orange-flowers assimilate.
Almonds, filberts, pistachios, and orange- flower water.
Currants, raspbernes, and strawberries go together well.
Currants (dried), with pistachios, figs, or raisins.
Apples, raisins, and sweet almonds.
Strawberries, cherries, and barberries mix well together.
And lastly, pine-apple, with raspberries or strawberries united, form a delicious fiiavour.