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Croquant Paste
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
This paste is mostly used for making ornamental pieces.
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
261Calories
6 gProtein
58 gCarbs
3 gFat
Full nutrition (21 nutrients)
Calories261 kcal
Protein6.4 g
Carbohydrates58 g
Sugars23 g
Total Fat3.1 g
Cholesterol6.6 mg
Sodium1.4 mg
Potassium63 mg
Calcium9.2 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin B60 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate73 mcg
Water17 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 13. The excerpt below is the record exactly as published.
CROQUANT PASTE. This paste is mostly used for making orna- mental pieces, because it keeps its shape well if properly baked. The paste may be used to make baskets and also other ornaments which require a foundation. Take two pounds of flour, one pound of fine icing sugar, and two ounces of butter; rub all well together and work together with about nine or tt n whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.