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Brioche Paste
From Twentieth century home cook book, 1905
Serves 9
Makes delicate dumplings and can be used in various dishes.
Presented as published in 1905. 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
428Calories
5 gProtein
3 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein5.3 g
Carbohydrates3.1 g
Fiber0 g
Sugars2.9 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol253 mg
Sodium1139 mg
Potassium66 mg
Calcium35 mg
Iron0.7 mg
Magnesium5.7 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A407 mcg
Vitamin E1.6 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline124 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 129. The excerpt below is the record exactly as published.
Brioche Paste.— Seven fresh eggs are required for ten pounds of dried and warmed flour and one pound of sweet butter; also a little compressed yeast. Put the yeast into a portion of the flour, add warm water and mix to form the leaven. Set it to rise after making a slit in the top. The leaven being ready, take the remain- inf flour, make a hole in the middle, put in a saltspoonful of salt and the same •quantity of powdered suga
Cook this with the app: pantry check, scaling, and the assistant.