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Cakes (Petits Gateaux) a la Bonne Femme
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a paper doily with a hard, foam, or wine sauce as a hot dessert.
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
722Calories
26 gProtein
64 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein26 g
Carbohydrates64 g
Fiber0 g
Sugars51 g
Total Fat48 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium96 mg
Potassium411 mg
Calcium306 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus266 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline43 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 607. The excerpt below is the record exactly as published.
kes ( Petits Gateaux ) a la Bonne Femme One cup milk, one tablespoon butter, two heaping tablespoons flour, three tablespoons sugar, yolks of two eggs, one tablespoon brandy (or vanilla)
Cook this with the app: pantry check, scaling, and the assistant.