Massepains
From The complete Indian housekeeper & cook, 1898
Foundation for many French bonbons.
Presented as published in 1898. 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
695Calories
3 gProtein
170 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein3.2 g
Carbohydrates170 g
Fiber2.9 g
Sugars134 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium208 mg
Calcium35 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus19 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A3.2 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline8 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 235. The excerpt below is the record exactly as published.
Massepains. — Eight units almonds pounded with 1 unit white of egg till it is absolutely smooth, mix with 8 units of apricot marmalade
Cook this with the app: pantry check, scaling, and the assistant.