Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Frangipane
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
295Calories
14 gProtein
36 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein14 g
Carbohydrates36 g
Fiber2.7 g
Sugars28 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium155 mg
Potassium335 mg
Calcium227 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus281 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C32 mg
Vitamin A160 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate48 mcg
Choline244 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 60. The excerpt below is the record exactly as published.
Frangipane. Six eggs, 3 tablespoonfuls Vienna flour, 2 oz. pounded macroons, 3 oz. sugar, rind of 1 lemon, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.