Frenchdessert

Frangipane

Name: Frangipane
Cuisine: French
Ingredients: two eggs; two tablespoons of sifted flour; a pint of well sweetened milk; a half teaspoon of almond extract; two tablespoons of brandy; six powdered macaroons

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

561Calories

30 gProtein

36 gCarbs

25 gFat

Full nutrition (35 nutrients)

Calories561 kcal

Protein30 g

Carbohydrates36 g

Fiber0 g

Sugars24 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium893 mg

Calcium659 mg

Iron2.6 mg

Magnesium74 mg

Phosphorus708 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.7 mg

Folate72 mcg

Choline381 mg

Caffeine0 mg

Alcohol9.3 g

Water526 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.

FRANGIPANE— FRENCH Beat two eggs together and beat in two tablespoons of sifted flour. Add slowly a pint of well sweetened milk, a half teaspoon of almond extract, two tablespoons of brandy and six powdered macaroons

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