Marasquin

Name: Marasquin
Ingredients: half a pound of sweet almonds; four ounces of butter or pure lard; four ounces of dry flour; the same weight of sugar; two eggs; two spoonfuls of orange-flower water; a pinch of salt; a spoonful of cream

From The profession of cookery, from a French point of view, 1894

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

3381Calories

73 gProtein

251 gCarbs

243 gFat

Full nutrition (34 nutrients)

Calories3381 kcal

Protein73 g

Carbohydrates251 g

Fiber28 g

Sugars123 g

Total Fat243 g

Saturated Fat59 g

Monounsaturated Fat128 g

Polyunsaturated Fat43 g

Omega-30 g

Cholesterol495 mg

Sodium152 mg

Potassium1971 mg

Calcium699 mg

Iron17 mg

Magnesium656 mg

Phosphorus1420 mg

Zinc9.4 mg

Copper2.6 mg

Manganese5.8 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E60 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)16 mg

Folate328 mcg

Choline469 mg

Caffeine0 mg

Water135 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 34. The excerpt below is the record exactly as published.

Marasquin. Blanch and crush half a pound of sweet almonds. Add to the paste four ounces of SOME GATEAUX AND COMPOTES. loi butter or pure lard, four ounces of dry flour, the same weiglit of sugar, two eggs — the whites and yolks beaten separately, two spoonfuls of orange-flower water, a pinch of salt and spoonful of cream.

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