Duchess Loaves a la Pâtissière

Name: Duchess Loaves a la Pâtissière
Ingredients: an ounce of melted butter; three tablespoonsful of powdered sugar; two tablespoonsful of flour; half the peel of a lemon very finely minced; a tumblerful of cream; a pinch of salt

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

372Calories

2 gProtein

42 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein2.5 g

Carbohydrates42 g

Fiber1.4 g

Sugars26 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol61 mg

Sodium4.9 mg

Potassium98 mg

Calcium23 mg

Iron1.2 mg

Magnesium8.8 mg

Phosphorus32 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A194 mcg

Vitamin E0.7 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate31 mcg

Choline7.9 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 79. The excerpt below is the record exactly as published.

Duchess loaves a la pâtissière. Take an ounce of melted butter, three tablespoonsful of powdered sugar, two tablespoonsful of flour, half the peel of a lemon very finely minced, dried orange flowers, four yolks of egg, a pinch of salt, and a tumblerful of cream

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