vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Gateau a la Dauphine
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost: Is. 2d. Sufficient for a moderate-sized gateau.
Presented as published in 1892. 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
669Calories
25 gProtein
106 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein25 g
Carbohydrates106 g
Fiber0.2 g
Sugars76 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol620 mg
Sodium238 mg
Potassium286 mg
Calcium104 mg
Iron5.1 mg
Magnesium31 mg
Phosphorus371 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C2.6 mg
Vitamin A267 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.7 mg
Folate139 mcg
Choline490 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 581. The excerpt below is the record exactly as published.
the yolks of ten eggs ; mix with them half a pound of pounded sugar, a table-spoonful of chopped lemon-rind, two table-spoonfuls of lose-water, and a quarter of a pound of the best flour. Beat the whites to a solid froth, and stir them in with the rest. Put the mixture into a well-oiled tin, and bake in a good oven for about forty minutes. Probable cost. Is. 2d. Sufiicient for a moderate-sized gateau. Gateau de Chocolat.— Make a gateau, as in the last recipe {sec Gateau a la Dauphine
Cook this with the app: pantry check, scaling, and the assistant.