Frangipani Cream Tartlets

Name: Frangipani Cream Tartlets
Ingredients: four tablespoonfuls of sugar; a tablespoonful of any candied fruit; six macaroons crumbled; the yolks of four eggs; the peel of a lemon grated; more cream or milk

From Catherine Owen's new cook book .., 1885

It will keep a long time if put into jars and covered with buttered paper.

Presented as published in 1885. 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

553Calories

27 gProtein

74 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein27 g

Carbohydrates74 g

Fiber11 g

Sugars62 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium298 mg

Potassium442 mg

Calcium248 mg

Iron4.3 mg

Magnesium39 mg

Phosphorus408 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C129 mg

Vitamin A323 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.6 mg

Folate107 mcg

Choline597 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 108. The excerpt below is the record exactly as published.

more cream or milk ; beat in the yolks of four eggs, six macaroons crumbled, four tablespoonfuls of sugar, the peel of a lemon grated and a tablespoonful of any can- died fruit

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