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Gateau de Porames
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about three-quarters of an hour. Sufficient for a small mould.
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
560Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein1.2 g
Carbohydrates147 g
Fiber4.3 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium277 mg
Calcium29 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline10 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 583. The excerpt below is the record exactly as published.
Gateau de Porames. — Take half a pound of loaf sugar, put it into a saucepan with half a pint of water, and let it boil to a thick sjTup. Put with it one pound of nicely- fla-\-oured apples, weighed after they are pared and cored, and the thinly-sliced rind and juice of a small lemon. Stir the contents of the saucepan constantly, and boil until they are stiff. A tea-spoonful of isinglass
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