Gateau—Bretonne

Name: Gateau—Bretonne
Ingredients: a quarter of a cup of blanched almonds; half a cup of sugar; the yolks of four eggs; half a teaspoon of vanilla; four tablespoons of flour

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

693Calories

10 gProtein

132 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein10 g

Carbohydrates132 g

Fiber4 g

Sugars102 g

Total Fat17 g

Saturated Fat1.2 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol0 mg

Sodium2.2 mg

Potassium282 mg

Calcium93 mg

Iron3 mg

Magnesium95 mg

Phosphorus188 mg

Zinc1.2 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E8.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate64 mcg

Choline17 mg

Caffeine0 mg

Water5.7 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 82. The excerpt below is the record exactly as published.

GATEAU— BRETONNE Chop fine a quarter of a cup of blanched almonds and pound in a mortar with a few drops of orange flour water; mix it with half a cup of sugar, the yolks of four eggs and half a teaspoon of vanilla and beat for five minutes; add four tablespoons of flour

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