Petits Fours Franrais

Name: Petits Fours Franrais
Ingredients: the yolks of four fresh eggs; lib. sifted sugar; lib. warmed and sifted flour; a little grated lemon or orange rind

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

3693Calories

75 gProtein

804 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories3693 kcal

Protein75 g

Carbohydrates804 g

Fiber0.2 g

Sugars454 g

Total Fat27 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium298 mg

Potassium905 mg

Calcium205 mg

Iron29 mg

Magnesium147 mg

Phosphorus886 mg

Zinc5.9 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D4 mcg

Vitamin C2.6 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.9 mg

Niacin (B3)31 mg

Folate820 mcg

Choline588 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 92. The excerpt below is the record exactly as published.

Petits Fours Franrais. — The ordinary French foundation for these is made thus : Beat the yolks of four fresh eggs till light with lib. sifted sugar,, then stir in quickly the very stiffly whipped whites of the egg and lib. warmed and sifted flour, in alternate spoonfuls, adding at the same time a little grated lemon or orange rind

Cook this with the app: pantry check, scaling, and the assistant.