vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
French Croquante
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
The cakes should puff up like the souffle. Ice with a thin royal icing and dip the corners in colored sugar, or decorate with piping in several colors.
Presented as published in 1907. 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
590Calories
10 gProtein
133 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein10 g
Carbohydrates133 g
Fiber0.3 g
Sugars86 g
Total Fat2.8 g
Saturated Fat0.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium3.5 mg
Potassium101 mg
Calcium24 mg
Iron3.4 mg
Magnesium24 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate96 mcg
Choline2 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.
FRENCH CROQUANTE. 18 whites of eggs, 4 ozs. almond paste, 2 lbs. flour, 3 lbs. icing sugar, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.