Alexandrines
From 365 desserts, 1900
Do not let it stand too long as the fruit will harden.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1101Calories
19 gProtein
228 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1101 kcal
Protein19 g
Carbohydrates228 g
Fiber0 g
Sugars227 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium218 mg
Calcium87 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 29. The excerpt below is the record exactly as published.
Alexandrines. Put y2 lb. of sugar and y2 pt. of water over the fire and boil, after it begins to 95 July. boil, for about 5 minutes or until it spins a thread from the tine of a fork. Have ready the yolks of 3 eggs, well beaten. Add them to the boiling syrup and beat con- stantly for at least 15 minutes until the mixture looks like sponge-cake batter. Now add a dessertspoonful of vanilla extract or better a teaspoonful of vanilla sugar. Add a pint and a half of cold water
Cook this with the app: pantry check, scaling, and the assistant.