Gateau de Savoie

Name: Gateau de Savoie
Ingredients: FOUR fresh eggs; four ounces of castor sugar; two ounces of potato flour; the grated rind of one lemon; the juice of half a lemon

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

968Calories

31 gProtein

175 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories968 kcal

Protein31 g

Carbohydrates175 g

Fiber7.5 g

Sugars120 g

Total Fat20 g

Saturated Fat6.4 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol744 mg

Sodium319 mg

Potassium1052 mg

Calcium189 mg

Iron5.2 mg

Magnesium73 mg

Phosphorus515 mg

Zinc3 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C82 mg

Vitamin A322 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)2.3 mg

Folate125 mcg

Choline618 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 109. The excerpt below is the record exactly as published.

GATEAU DE SAVOIE Id OUR fresh eggs, four ounces of castor sugar, two ounces of potato flour, the grated rind of one lemon and the juice of half a lemon

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