Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 4 quarts of milk
- a piece of apricot
- a pinch of powdered mace
- a small piece of fresh butter
- 4 yolks
- 3 ozs
- 3 lemons
- 1 lemon
- 6 ozs
- 2 eggs
- 2 yolks
- 2 ozs
- 4 yolks dittof a pinch of powdered mace
- two long strips of puff cuttings about 3 inches wide
- 4 eggs
- mace
- lemon peel
Directions
(4) Cheese Curd.
Turn 4 quarts of milk with rennet or lemon juice,, or a pinch tartaric acid, drain off water, beat the curd up with \ lb. butter, then beat in 4 yolks, \ lb. fine biscuit powder or 3 ozs. powdered sponge cake, the rind of 3 lemons, the juice of 1 lemon, 6 ozs. sugar ; beat until creamed, and use a spoonful in short paste in the ordinary way*
Cut out paste as for cheese cakes, place in deep patty-pansf and into each of them put a table-spoonful of the following preparation : Break up fine, in a pan, \ lb. stale macaroons or any kind of almond goods, add \ lb. castor sugar, 2 eggs and 2 yolks, 2 ozs. butter slightly melted, 2 ozs. candied orange-peel cut very fine. Beat this mixture with a wooden spoon for several minutes, and use a tablespoonful, as directed above. When in the pastry-cases dredge some fine sugar over them, sprinkle with water, and bake the same as for Coventry s.
£ lb, ground almonds, \\ lb. sugar, made into a soft paste with white of egg; beat this with a wooden spoon for a quarter of an hour, line some patty-pans with paste, place a piece of apricot or greengage jam (about the size of a walnut) in the bottom, then upon the top of this put a teaspoonful or more of the almond batter ; give puff-paste cuttings an extra turn or two, and cut into narrow strips about an inch long ; lay these in the form of a star, or across each other on the top, and bake.
\ lb. ground sweet almonds, \ lb. sugar, 2 eggs, 4 yolks dittof a pinch of powdered mace, a little grated lemon peel, and 6 ozs. melted butter. Beat the eggs, sugar, almonds, and spice together in a basin with a wooden spoon for ten minutes, melt the butter, mix all together, and put a tablespoonful of the mixture into patty-pans lined with puff paste ; before putting them into the oven, put a small piece of fresh butter on each.
Make two long strips of puff cuttings about 3 inches wide, and rolled very thin ; prick and bake. Prepare a custard with 2 ozs. cornflour, 4 eggs, pint milk, 3 ozs. sugar, and essence of vanilla. When cooked, spread this on the baked pastry slices ; cut in fingers, and ice over top, using water icing or fondant.
French Congress Tarts.
Almond or German Cheese Cakes-
Vanilla Sandwiches.