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Creme Frangiparte

Name: Creme Frangiparte
Yield: 3 servings
Ingredients: h lb. flour (sifted); 2 oz. butter; £ lb. caster sugar; 1 pint milk; 4 eggs; a pinch of salt

From The new century cookery book, 1901

Serves 3

Presented as published in 1901. 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

761Calories

22 gProtein

142 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein22 g

Carbohydrates142 g

Fiber0 g

Sugars84 g

Total Fat28 g

Saturated Fat5.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol312 mg

Sodium161 mg

Potassium444 mg

Calcium255 mg

Iron5.5 mg

Magnesium48 mg

Phosphorus381 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.3 mg

Folate152 mcg

Choline225 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 524. The excerpt below is the record exactly as published.

Creme Frangiparte. — h lb. flour {sifted), 2 oz. butter, £ lb. caster sugar, 1 pint milk, 4 eggs, a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.