Petits Fours a V Anglaise
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
441Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars111 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.6 mg
Potassium6 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine3 mg
Water15 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 94. The excerpt below is the record exactly as published.
Petits Fours a V Anglaise. — Cut a rich pound cake into inch thick squares and ice with the following glace : Mix 4oz. of cane icing sugar with half a tablespoonful of strong coffee or coffee essence, and the same of hot water
Cook this with the app: pantry check, scaling, and the assistant.