vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Parisian Sweets
From Lessons in cooking through preparation of meals, 1912
Serves 8
These will keep for weeks. A little lemon juice worked in while kneading improves the flavor.
Presented as published in 1912. 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
94Calories
1 gProtein
19 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein0.6 g
Carbohydrates19 g
Fiber0.6 g
Sugars18 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium0.4 mg
Potassium48 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.8 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline0.5 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.
Parisian Sweets Put through the meat grinder equal portions of figs, dates and English walnuts. Knead well with confectioner's sugar
Cook this with the app: pantry check, scaling, and the assistant.