vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cherry and Noyeau Cream Bonbons
From The encyclopædia of practical cookery, 1890
Serves 12
Presented as published in 1890. 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
325Calories
1 gProtein
80 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein1.3 g
Carbohydrates80 g
Fiber3.7 g
Sugars77 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium19 mg
Potassium30 mg
Calcium21 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 287. The excerpt below is the record exactly as published.
Cherry and Noyeau Cream Bonbons. — These are worthy of more than ordinary attention, having . been contrived by Francatelli when Confectioner to the Queen. Work 2oz. of soaked and strained gum arabie, j pint of noyeau, and some sugar, to an elastic paste. Then take 1 gill of Cherry-juice, the whites of two eggs, and the remainder of the 21b. of sugar
Cook this with the app: pantry check, scaling, and the assistant.