Gateau d'Abricots
From The profession of cookery, from a French point of view, 1894
This is a variation of the Genoise Fourree.
Presented as published in 1894. 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
1290Calories
1 gProtein
334 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1290 kcal
Protein0.7 g
Carbohydrates334 g
Fiber2.2 g
Sugars323 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium146 mg
Potassium108 mg
Calcium33 mg
Iron0.5 mg
Magnesium7.4 mg
Phosphorus7.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline3 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 30. The excerpt below is the record exactly as published.
gateau d'Abricots,'^ this would be split open and apricot preserve spread between ; the whole would then be covered with clear sugar icing, and richly ornamented with candied fruits
Cook this with the app: pantry check, scaling, and the assistant.