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Pate a Biscuit Manque
From A guide to modern cookery, 1909
Serves 12
Presented as published in 1909. 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
435Calories
4 gProtein
61 gCarbs
20 gFat
Full nutrition (35 nutrients)
Calories435 kcal
Protein3.5 g
Carbohydrates61 g
Fiber0 g
Sugars38 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol51 mg
Sodium3.6 mg
Potassium48 mg
Calcium12 mg
Iron1.8 mg
Magnesium8.8 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A162 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline4.4 mg
Caffeine0 mg
Alcohol1.2 g
Water9.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 402. The excerpt below is the record exactly as published.
PATE A BISCUIT MANQUE Stir one lb. of sugar with eighteen egg-yolks in a basin until the preparation is white and light. Add three table- spoonfuls of rum, thirteen oz. of sifted flour, and ten oz. of melted butter
Cook this with the app: pantry check, scaling, and the assistant.