vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Marchpane
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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
371Calories
8 gProtein
46 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein8.3 g
Carbohydrates46 g
Fiber4.9 g
Sugars39 g
Total Fat20 g
Saturated Fat1.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium286 mg
Calcium105 mg
Iron1.5 mg
Magnesium105 mg
Phosphorus187 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
pound of sugar to each pint, simmer j^ hour, add j4 ounce of gelatine to each quart of this, stir well, pour into pans. When cold, dry- ing near the fire, cut into diamonds, and dust with sugar. Put away, or serve for dessert or entertainments. CANDIED ANGELICA. (France.) Cut the stalks, free from roots and leaves, in April. Cut into inch-pieces, cover with sugar syrup, and cook until tender. Drain them, dust with powdered sugar, dry in the oven, and put away tightly for decorating puddings or ices or flavoring desserts. MARCHPANE. (Germany.) Chop }i pound of sweet and j4 ounce of bitter almonds.
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