Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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
- a pound of flour in half a pint of milk
- a pint of milk
- a pound of powdered sugar
- a pound of flour
- a pound of sugar in powder
- a pound of sugar
- a pound of fresh butter melted in water
- three quarters of a pound of flour in half a pint of milk
- four fresh eggs
- two fresh eggs
- two yolks of eggs
- 53 gas8emai7x
- half
- 54 biscuits^ iferingtres
- ginger
- allspice
Directions
Mix three quarters of a pound of flour in half a pint of milk with four fresh eggs, half a pound of powdered sugar and the peel of a candied lemon grated and pounded fine ; reduce this to a clear batter, and prepare your irons as before.
6AUFFKES AU MALAGA.
Beat two fresh eggs, and mix a quarter of a pound of flour, a quarter of a pound of sugar in powder, and a glass of good Malaga wine. When well mixed, put it in your wafer irons, and finish as before.
GATTiTBES AU BEXTELKE.
Wet half a pound of flour with cream, two yolks of eggs, half a pound of sugar, and half a pound of fresh butter melted in water, with a little salt and some grated lemon-peel; make a thin batter, finish them as before. These gauffres are very palatable, but not so light as the others.
BISCUITS^ MERINGUES. 53
GAS8EMAI7X.
Found in a mortar some fresh curd^ and mix with it some batter, the yolks of eggs, and some flour, add a little yeast, and beat it well an hour and a half with a wooden spatula. When well mixed, and a good consistency, put them on tin plates with a small spoon, make them the size of a pigeon^s egg; egg them over, and let them bake a quarter of an hour ; they will swell very much, and leave an opening inside.
It is necessary to beat this paste a long time to make them less heavy than they would be. In Normandy these are favourite cakes. A lemon-peel, or a few carraway-seeds make a change.
CBOQUIGNOLLES.
Mix some flour with the yolks of eggs, some pounded almonds, a little rose-water, and a very little sugar. Make a stiff paste, and cut it into pieces about the size of a walnut ; put them on a tin plate, and bake them in a moderate oven a quarter of an hour. When a good bright yellow, and crisp, take them out, and keep them in a dry place.
54 BISCUITS^ IfERINGtrES.
PAIN lyEPICES.
Mix some flour with some honey and a little orange-flower water ; add some yeast, ginger, and allspice, and make it into dough and knead it well; let it rise an hour in a warm place, then make it into cakes of different sizes ; bake them ; when cold they are fit for use* They require to be well kneaded.
FAIN D'EHCES D£ BHEIMS.
Wet some flour with a little water, some orange- flower water, some pounded sugar, and a little spice ; add some citron sliced and some aniseeds. Knead well together, let it rise^ and make into cakes.