Fcinchonettes
From Bread, cakes, and biscuits, 1902
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
542Calories
19 gProtein
86 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein19 g
Carbohydrates86 g
Fiber0 g
Sugars85 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium209 mg
Calcium85 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 93. The excerpt below is the record exactly as published.
Fcinchonettes. — A generic name for a kind of French tartlet, of which there are many sorts. The usual way is to line some small plain or fancy patty pans with thinly rolled puff pastry, then fill them with any nice pastry cream, or custard to taste, and bake in a quick oven for about twenty minutes. They are then covered with a stiff meringue (made with three egg whites, 3joz. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.