Cornet Paste
From The "Queen" cookery books: Ices, 1902
Use like nougat for making cases.
Presented as published in 1902. 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
497Calories
12 gProtein
101 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein12 g
Carbohydrates101 g
Fiber0 g
Sugars57 g
Total Fat5.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium147 mg
Calcium39 mg
Iron4.1 mg
Magnesium21 mg
Phosphorus160 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate114 mcg
Choline147 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
Cornet Paste is also very nice for this purpose : Mix to a paste 4oz. finely minced almonds, 2oz. fine sifted flour, 2oz. caster sugar, a large whole egg, a pinch of salt, and a tablespoonful of orange flower water
Cook this with the app: pantry check, scaling, and the assistant.