Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Mace | 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 sweet almonds
- a pound of sagar
- a pound of butter
- six eggs
- three parts full
- nutmeg
- mace
Directions
Blanch and pound fine half a pound of sweet almonds with a little orange-flower water to pre- vent their oiling, take the yolks of six eggs and the whites of two, beat them well, and mix with the
184 PASTRY.
almonds, add half a pound of sagar with a little nutmeg grated, or mace pounded and sifted ; take a quarter of a pound of butter, melt it, grate a little lemon-peel, pound all in a mortar together ; Hne your little tart-pans with puff paste, fill them three parts full, and bake in a moderate oven. They ought to be a pale brown. Some only use the whites of eggs, which make them more deli- cate.