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Biscuit a la Richelieu
From The table, 1889
Serves 10
Let cool before unmolding.
Presented as published in 1889. 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
401Calories
13 gProtein
35 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein13 g
Carbohydrates35 g
Fiber2.8 g
Sugars24 g
Total Fat24 g
Saturated Fat5.2 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol18 mg
Sodium487 mg
Potassium181 mg
Calcium65 mg
Iron1.3 mg
Magnesium64 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E7.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate24 mcg
Choline13 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 299. The excerpt below is the record exactly as published.
Biscuit a la Richelieu.— Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper basin, with half a saltspoonful of salt, and with a wire whip beat them to a stiff froth ; add this to the above preparation, with three ounces of melted butter, three ounces of flour, and a teaspoonful of vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.