Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Meringue | 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
- six ounces of sugar
- six ounces of flour
- four ounces of sugar
- two ounces of bitter almonds to one of sweet
- two ounces of rice-flour
- a pound of sweet almonds
- an ounce of flour^ 48 biscuits^ mbbikguss
- a pound of sugar
- six fresh eggs
- two kinds
- 48 biscuits^ mbbikguss
- three yolks of eggs
- four whites of ^gs
- four eggs
- eight eggs
- two spoonsful of sifted sugar
- 49 meringues
- six eggs till as white as snow^ add four spoonsful of powdered sugar
- four spoonsful of powdered sugar
- 50 biacuitby liekinouss
- three eggs
Directions
Take six fresh eggs, break four, and put the yolks into an earthen pan, and the whites into another. Put an ounce and a half of chocolate pounded or grated fine, with the yolks, and six ounces of sugar ; beat all together for a quarter of an hour, then add the whisked whites of the eggs; after mixing them well, shake in by degrees six ounces of flour ; then bake them in paper moulds, or arrange them on buttered paper ; sift some sugar over them and ice ; bake as before. Coffee biscuits are made in the same manner, adding a little strong coffee.
BISCUITS AUX AMANDES
Are of two kinds, sweet and bitter. The first are made as follows :
Take a quarter of a pound of sweet almonds, blanch and pound them fine in a mortar to pre- vent their oiling; add from time to time a little sugar ; then beat them, with an ounce of flour^
48 BISCUITS^ MBBIKGUSS.
three yolks of eggs, and four ounces of sugar, a quarter of an hour ; whisk four whites of ^gs, and mix with the almonds. Have moulds or paper cases ready, batter them, and fill them with the mixture. Sift sugar over them, mixed with a little flour, and hake in a moderate oven. When they are a good colour, take off the paper ; when they are hot they should be made small. Bitter almonds are made in the same manner, nsing two ounces of bitter almonds to one of sweet. Finish as before.
BISCUITS A LA. ST. CLDUI).
Sift through a tamis two ounces of rice-flour, put it into an earthen pan, with half a pound of sugar, the yolks of four eggs, and a little grated lemon-peel. Beat well together a quarter of an hour; then add the whisked whites of eight eggs. Fill paper moulds with the mixture, and bake in a moderate oven ; take them out of the moulds when hot, and ice them. Make the icing in the following method. Put in a plate half the white of an egg, with two spoonsful of sifted sugar ; beat well together with a wooden spoon, and to blanch the icing, add from time to time a few drops of lemon-juice. When wdl beaten and very white, put it on your biscuits, and put them back into the oven for a minute to dry.
BISCUITS^ MERINGUES. 49
MERINGUES.
Whisk the whites of six eggs till as white as snow^ add four spoonsful of powdered sugar and some grated candied lemon-peel; whisk well together ; take some in a spoon and put them on a sheet of white paper powdered with sugar ; put them in a gentle oven^ or in a pan with fire on the cover and underneath. When they begin to swell and take a good colour^ detach them from the paper, hollow them a little, and fill them with either cream or preserved fruit ; bar- berries are the best, as there is a slight acidity, though plums, cherries, Siberian crabs, rasp- berries, strawberries, &c., are used. Put one on the other, stick them together with white of egg, and let them dry.
Blanch and pound a pound of sweet almonds, moistening them occasionally with white of egg ; beat them well in a mortar, with a pound of sugar, and as many whites of eggs as is neces- sary to mix them, then arrange them on a sheet of paper with a spoon about the size of half-a- crown ; put them in a moderate oven.
If you wish them acid, cover them with sugar
50 BiaCUITBy liEKINOUSS.
and white of ^g made as before, and put them to dry.
MACABONS BE FLA]n)]lE
Are made like the last, adding a little rice- flonr, and icing them.
XASSEPAINS.
Blanch a pound of sweet almonds and a dozen bitter^ pound them, clarify some sugar, and boil it to the grande plume ; dry the almonds iiii a stewpan on a gentle fire, and stir them with a spoon till they wiU not stick to the fingers; then add the whites of three eggs, and beat them together, with a little sugar and some grated lemon-peel, and your syrup boiled to a plume ; beat them together. Then with a massepains syringe, form the massepains in any form you please ; sift sugar over them, and bake them till of a pale yellow colour.
MASSEPAINS lOQUIBiiS.
Take the same mixtuise as the £brmer>. and arrange them on a sheet of white paper, and powder them over with sugar; with the end oi your finger make a hole in each, and place a cherry in it, or any other preserved firuit you like, egg over the edges of the massepains.
BISCUITS^ MEBINGUES. 51
and put one on the otker^ fastening them 80 that they cannot separate; put them in a moderate oven. When done^ ice them with sngar^ or serre them without^