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Gateau a la Hegence
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
267Calories
8 gProtein
40 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein7.6 g
Carbohydrates40 g
Fiber1.5 g
Sugars21 g
Total Fat8.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium143 mg
Calcium48 mg
Iron1.9 mg
Magnesium43 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate45 mcg
Choline37 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 478. The excerpt below is the record exactly as published.
Gateau a la Hegence. — Make a stiff paste with the following ingredients: — Six ounces flour (sifted), four ounces ground almonds, six ounces caster sugar, two eggs, a teaspoonful of ground cinnamon and one teaspoonful of grated lemon -rin
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