Gateau de Pistache

Name: Gateau de Pistache
Ingredients: the weight of eight eggs in their shells; of finely powdered sugar; the weight of two eggs of potato flour; the same weight or pistachio nuts blanched and skinned

From Culinary jottings, 1885

This recipe appears to be cut off.

Presented as published in 1885. 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

4856Calories

133 gProtein

1000 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories4856 kcal

Protein133 g

Carbohydrates1000 g

Fiber71 g

Sugars44 g

Total Fat42 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1228 mg

Potassium12552 mg

Calcium1004 mg

Iron24 mg

Magnesium828 mg

Phosphorus2808 mg

Zinc12 mg

Copper2.7 mg

Manganese3.9 mg

Vitamin D8 mcg

Vitamin C46 mg

Vitamin A640 mcg

Vitamin E7.2 mg

Vitamin K1.2 mcg

Vitamin B69.9 mg

Vitamin B123.6 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.4 mg

Niacin (B3)42 mg

Folate488 mcg

Choline1650 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 246. The excerpt below is the record exactly as published.

Gateau de pistache- The weight of eight eggs in their shells of fincly- l)owdered sugar, that of two eggs of ristacbio nut cake. , , a j xi. • \.l c potato flour, and the same weight or pistachio nuts blanched and skinned

Cook this with the app: pantry check, scaling, and the assistant.