Gateaux a l'Africaine

Name: Gateaux a l'Africaine
Ingredients: Three Eggs; Three ounces of Castor Sugar; Two and a half ounces of Flour

From High-class cookery recipes, 1897

Presented as published in 1897. 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

801Calories

27 gProtein

141 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories801 kcal

Protein27 g

Carbohydrates141 g

Fiber0 g

Sugars85 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium215 mg

Potassium305 mg

Calcium98 mg

Iron6.7 mg

Magnesium37 mg

Phosphorus374 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)4.9 mg

Folate184 mcg

Choline441 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 76. The excerpt below is the record exactly as published.

Gateaux a TAfricaine. Ingredients. Three Eggs. Three ounces of Castor Sugar. Two and a half ounces of Flour

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