Gateau Genoise
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2352Calories
37 gProtein
288 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories2352 kcal
Protein37 g
Carbohydrates288 g
Fiber20 g
Sugars180 g
Total Fat124 g
Saturated Fat39 g
Monounsaturated Fat59 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol178 mg
Sodium247 mg
Potassium1543 mg
Calcium647 mg
Iron7.1 mg
Magnesium387 mg
Phosphorus899 mg
Zinc5.1 mg
Copper1.7 mg
Manganese3 mg
Vitamin D0.9 mcg
Vitamin C28 mg
Vitamin A440 mcg
Vitamin E35 mg
Vitamin K7.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)5.7 mg
Folate114 mcg
Choline140 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.
GATEAU QENOISE Ingredients Genoese pastry. Whipped cream. Jam. ' Chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.