Pate Fonce
From Home cookery, 1898
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
912Calories
25 gProtein
188 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories912 kcal
Protein25 g
Carbohydrates188 g
Fiber0 g
Sugars57 g
Total Fat31 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol252 mg
Sodium78 mg
Potassium307 mg
Calcium65 mg
Iron10 mg
Magnesium52 mg
Phosphorus288 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate296 mcg
Choline147 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 81. The excerpt below is the record exactly as published.
Pate Fonce. Flour si oz. Castor sugar 2 oz. Butter i\ oz. Egg I yolk. Orange flower water ... a dessertspoonful. Milk a little.
Cook this with the app: pantry check, scaling, and the assistant.