Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Frangipane
From Soyer's standard cookery, 1912
Serves 5
Serve cold in custard cups or as tarts.
Presented as published in 1912. 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
312Calories
12 gProtein
39 gCarbs
20 gFat
Full nutrition (35 nutrients)
Calories312 kcal
Protein12 g
Carbohydrates39 g
Fiber2.3 g
Sugars29 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol262 mg
Sodium191 mg
Potassium286 mg
Calcium210 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus244 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C26 mg
Vitamin A128 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline195 mg
Caffeine0 mg
Alcohol1.7 g
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 183. The excerpt below is the record exactly as published.
Frangipane. Whisk half a dozen eggs until they are very light, and add carefully a pint of milk and two spoonfuls of flour. Place in a double saucepan — or in a large bowl immersed in a saucepan of water — with a quarter of a pound of sugar, and stir till the custard becomes moderately thick, adding gradually two ounces of butter, two ounces of crushed macaroon biscuits, the grated rind of a small lemon, and a wineglassful of rum. When nearly done stir in a spoonful of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.