vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cream (Creme d’ Amandes) a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
889Calories
26 gProtein
134 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories889 kcal
Protein26 g
Carbohydrates134 g
Fiber0.8 g
Sugars124 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol416 mg
Sodium284 mg
Potassium739 mg
Calcium534 mg
Iron2.1 mg
Magnesium77 mg
Phosphorus610 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E3.4 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate59 mcg
Choline364 mg
Caffeine0 mg
Alcohol4.6 g
Water411 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 506. The excerpt below is the record exactly as published.
Almond Cream (Creme d’ Amandes) a la Fanchonette Line cake cups with puff paste, fill with beans and bake. When baked, scoop out the beans and fill. Make handles of the pastry. Filling. One and a half cups milk, one tablespoon cornstarch, yolks of two eggs, half cup sugar, one tablespoon brandy, two table¬ spoons almond paste
Cook this with the app: pantry check, scaling, and the assistant.