Frenchdessert

Frangipane

Name: Frangipane
Cuisine: French
Ingredients: four eggs; four tablespoonfuls of flour; one quart of fresh milk; one-half a cupful of orange-flower water; six finely powdered macaroons

From High living, 1904

Presented as published in 1904. 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

986Calories

60 gProtein

71 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein60 g

Carbohydrates71 g

Fiber0 g

Sugars48 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium660 mg

Potassium1781 mg

Calcium1320 mg

Iron5.3 mg

Magnesium150 mg

Phosphorus1414 mg

Zinc6.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B61 mg

Vitamin B127 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.4 mg

Niacin (B3)3.3 mg

Folate144 mcg

Choline762 mg

Caffeine0 mg

Water1132 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

FRANGIPANE — Beat four eggs together slightly and mix well with four table- spoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a cupful of orange-flower water and six finely powdered macaroons

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