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Brioche a la Conde
From The table, 1889
Serves 2
A delightful dessert option.
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
523Calories
3 gProtein
108 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein3.3 g
Carbohydrates108 g
Fiber1.8 g
Sugars52 g
Total Fat12 g
Saturated Fat7.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol30 mg
Sodium42 mg
Potassium1167 mg
Calcium60 mg
Iron4 mg
Magnesium48 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A458 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline7.8 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 289. The excerpt below is the record exactly as published.
Brioche a la Conde. — Have a brioche cooked as for No. 1201, and when done, cut it in two, crosswise. Then with a spoon spread over the top of the lower half four ounces of apricot marmalade (No. 1335), mixed with one ounce of melted butter. Then replace the other half on top. Put in a saucepan two ounces of candied cherries, four ounces of candied apricots, cut in slices, and four ounces of candied pineapple. Add half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.