Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mazarine
From Boston Cooking-School cook book, 1896
Serves 6
For further suggestions, see Charlotte Baskets (p. 569).
Presented as published in 1896. 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
399Calories
5 gProtein
40 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories399 kcal
Protein5.5 g
Carbohydrates40 g
Fiber0.2 g
Sugars34 g
Total Fat24 g
Saturated Fat15 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.1 g
Cholesterol135 mg
Sodium122 mg
Potassium235 mg
Calcium171 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C1.2 mg
Vitamin A260 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline39 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 248. The excerpt below is the record exactly as published.
MAZARINE Bake Brioche (p. 84) or Cream Sponge Cake (p. 652) in a Charlotte Russe mold or individual tins, cool, cut a slice from top of each cake, and remove center, leaving a wall 4% inch thick. Fill with Vanilla Ice Cream, invert on serving dish, and pour on Apricot Mar- mala
Cook this with the app: pantry check, scaling, and the assistant.