vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pateu de paun (Peacock Cakes)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
132Calories
2 gProtein
21 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein1.8 g
Carbohydrates21 g
Fiber1 g
Sugars12 g
Total Fat4.8 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol10 mg
Sodium119 mg
Potassium67 mg
Calcium17 mg
Iron0.5 mg
Magnesium7.4 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 204. The excerpt below is the record exactly as published.
Pateu de paun. (Peacock Cakes). Make a good sponge cake of six eggs, and bake in a moderate oven in a shallow tin. When cold, cut rounds about the size of a five-shilling piece, and two inches thick. Cut out the most of the centre, which fill up with clear jelly in which there is a mixture of finely-chopped pistachio nuts, chopped stoned raisins, and a small quan- tity of chopped mixed peels. Pour over each cake a little thin custard flavoured with Malaga wine, and decorate tops with a little whipped cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.