Anise Drops (Gateaux Anissette)

Name: Anise Drops (Gateaux Anissette)
Ingredients: one pound of powdered sugar; eight eggs; one pound of pastry flour; one handful of anise seed

From Perfection in baking, 1895

Presented as published in 1895. 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

3960Calories

90 gProtein

806 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories3960 kcal

Protein90 g

Carbohydrates806 g

Fiber0 g

Sugars445 g

Total Fat45 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium582 mg

Potassium1205 mg

Calcium306 mg

Iron11 mg

Magnesium150 mg

Phosphorus1255 mg

Zinc8.6 mg

Copper1 mg

Manganese3 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.8 mg

Folate188 mcg

Choline1176 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 29. The excerpt below is the record exactly as published.

nise Drops (Gateaux A.nissette). Beat up together one pound of powdered sugar and eight eggs. Set on a slow fire until warmed through, but not too hot; beat until cold again; mix with one pound of pastry flour and one handful of anise seed

Cook this with the app: pantry check, scaling, and the assistant.