Gateau Polonais

Name: Gateau Polonais
Ingredients: % lb. of almonds; X lb. of sifted sugar; 2 tablespoons of orange water; 2 dessert-spoons of water; % lb. of puff paste

From Allied cookery, 1916

Powder sugar on top before taking out to glaze.

Presented as published in 1916. 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

2304Calories

49 gProtein

274 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories2304 kcal

Protein49 g

Carbohydrates274 g

Fiber25 g

Sugars229 g

Total Fat117 g

Saturated Fat8.6 g

Monounsaturated Fat71 g

Polyunsaturated Fat25 g

Cholesterol0 mg

Sodium3.5 mg

Potassium1714 mg

Calcium582 mg

Iron8.6 mg

Magnesium589 mg

Phosphorus1145 mg

Zinc6.5 mg

Copper2.1 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)8.6 mg

Folate5.6 mcg

Choline1.5 mg

Caffeine0 mg

Water36 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 31. The excerpt below is the record exactly as published.

GATEAU POLONAIS proportions: % lb. of almonds, X lb. of sifted sugar, 2 tablespoons of orange water, 2 dessert-spoons of water. Pound the almonds, moistening them with the water and orange water; mix in the sugar. Take % lb. of puff paste

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