vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chantilly Baskets
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
The basket can be secured on a shallow dish with caramel sugar.
Presented as published in 1907. 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
32Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein0.5 g
Carbohydrates5.1 g
Fiber0.1 g
Sugars3.5 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol9.2 mg
Sodium14 mg
Potassium13 mg
Calcium2.3 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline4.1 mg
Caffeine0.1 mg
Water1.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 164. The excerpt below is the record exactly as published.
CHANTILLY BASKETS. These baskets are made of macaroons, or meringues, and also of fruits dipped in sugar boiled to the hard crack. A mold is used, slightly oiled, and the edge of the macaroons is dipped in the boiled sugar, and they are fastened together on the inside or outside of the mold. When the sugar is cold, the form is taken off the mold and fastened to a bottom or socle made from gum paste or croquant paste, iced and ornamented with royal icing. The basket may also be fastened on a shallow di.h of china with caramel sugar. The inside may be lined with Charlotte russe crust No. 97 or No. 98, or with ladyfingers, and filled with sweetened whipped cream. The handle may be made from spun sugar or royal icing
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