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French Paste
From The household cook book, 1902
Serves 8
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
322Calories
9 gProtein
65 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein9.2 g
Carbohydrates65 g
Fiber0 g
Sugars16 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol77 mg
Sodium317 mg
Potassium110 mg
Calcium21 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate114 mcg
Choline63 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 232. The excerpt below is the record exactly as published.
FRENCH PASTE — Use 4 cups flour, 1 cup powdered sugar, 1 level teaspoon salt, 3 whole eggs
Cook this with the app: pantry check, scaling, and the assistant.