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Pate a Genoise Fine
From A guide to modern cookery, 1909
Serves 12
A preparation of Biscuit or Génoise reaches the ‘ribbon’ stage when it becomes thick, draws out in ribbon-form, and takes some time to level itself again when a spoon is pulled out of it.
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
482Calories
12 gProtein
60 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein12 g
Carbohydrates60 g
Fiber0 g
Sugars37 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol289 mg
Sodium98 mg
Potassium136 mg
Calcium48 mg
Iron2.8 mg
Magnesium16 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate77 mcg
Choline200 mg
Caffeine0 mg
Water57 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 401. The excerpt below is the record exactly as published.
PATE A GENOISE FINE Put into a copper basin one lb. of powdered sugar and sixteen eggs. Mix the two; place the basin upon hot cinders or on the hob, and whisk its contents until they reach the ‘“ribbon’’ stage (see remarks below). Then add the selected aroma (vanilla sugar, orange rind, or liqueur, in the proportion of one tablespoonful of vanilla sugar or orange rind, and one liqueur-glass of liqueur, to the quantities given above), twelve oz. of sifted flour, and eight oz. of melted butter
Cook this with the app: pantry check, scaling, and the assistant.