Maraschino Croustades
From Wholesome cookery, 1887
The scoopings-out can be saved for making bread-pudding.
Presented as published in 1887. 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
1306Calories
9 gProtein
262 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1306 kcal
Protein9.5 g
Carbohydrates262 g
Fiber3.3 g
Sugars164 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Cholesterol98 mg
Sodium1192 mg
Potassium296 mg
Calcium96 mg
Iron4.1 mg
Magnesium26 mg
Phosphorus449 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A28 mcg
Vitamin E1.7 mg
Vitamin K23 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate93 mcg
Choline92 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 77. The excerpt below is the record exactly as published.
Maraschino Croustades. C.ut 8 slices of sponge cakes 2 inches thick and I 2 inches square, scoop out the inside of each slice so i as to make an empty case. Fry these cases in butter. 1 Have 8 tablespoonfuls of apricot jam ready ; melt it a over the fire, with 1 tablespoonful of maraschino
Cook this with the app: pantry check, scaling, and the assistant.