Genoise Fourree
From The profession of cookery, from a French point of view, 1894
This serves as the foundation for various gateaux.
Presented as published in 1894. 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
1138Calories
38 gProtein
202 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1138 kcal
Protein38 g
Carbohydrates202 g
Fiber0 g
Sugars114 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium433 mg
Calcium135 mg
Iron9.9 mg
Magnesium55 mg
Phosphorus518 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate275 mcg
Choline588 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 30. The excerpt below is the record exactly as published.
Genoise fourree '^ is the foundation of many charming gateaux — the fourree, or filling, being varied at will. The number of eggs needed depends upon the size of the gateau required. The whites and yolks are separated, and both thoroughly beaten; with the yolks a little rose water or orange- flower water is mixed ; pounded sugar and fine dry flour in proportions of a quarter of a pound of each to four eggs
Cook this with the app: pantry check, scaling, and the assistant.