Frenchdessert
Frangipane Cream
From Luncheons, 1902
Use as a filling for tartlets.
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
1290Calories
18 gProtein
66 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories1290 kcal
Protein18 g
Carbohydrates66 g
Fiber11 g
Sugars37 g
Total Fat103 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium57 mg
Potassium412 mg
Calcium280 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus156 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E4.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline8.5 mg
Caffeine0 mg
Alcohol4.6 g
Water279 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 60. The excerpt below is the record exactly as published.
frangipane cream. Cover the whole top with meringue, piling it high in the center, and smooth it with a wet knife. Make a border one half an inch wide of chopped almonds which have been blanched and browned. Place in the center a half cherrj' and two pieces of angelica to imitate a flower. NO. 14.5. sti:.iwbeki;y taetlets w X'>. Ii6. FK.iXGIPANK TAIiTLETfi. NO. 147. JALOUSIES. HOT DESSERTS — COLD DESSEETS— PIES— TAETS 159 FRANGIPANE CREAM i cupful of cream, 1 tablespoouful of flour, 4 tablespooufuls of powdered sugar, 1 tablespoouful of sherry, 1 tablespoouful of brandy, 1 teaspoonful of orange-flower water, 1 grated lemon rind, 1 tablespoouful of chopped citron, 4 egg yolks
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