Sitot Faits

Name: Sitot Faits
Ingredients: the yolks of six eggs; fib. of finely pounded sugar; Alb. of pounded almonds; Jib- of grated chocolate; the same quantity of flour

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

6854Calories

193 gProtein

972 gCarbs

267 gFat

Full nutrition (34 nutrients)

Calories6854 kcal

Protein193 g

Carbohydrates972 g

Fiber68 g

Sugars472 g

Total Fat267 g

Saturated Fat29 g

Monounsaturated Fat156 g

Polyunsaturated Fat62 g

Omega-30.1 g

Cholesterol1116 mg

Sodium768 mg

Potassium5376 mg

Calcium1540 mg

Iron57 mg

Magnesium1677 mg

Phosphorus3851 mg

Zinc25 mg

Copper7.9 mg

Manganese15 mg

Vitamin D6 mcg

Vitamin C0.9 mg

Vitamin A480 mcg

Vitamin E119 mg

Vitamin K3.2 mcg

Vitamin B61.5 mg

Vitamin B122.7 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)8.8 mg

Niacin (B3)49 mg

Folate1075 mcg

Choline1124 mg

Caffeine27 mg

Water434 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 93. The excerpt below is the record exactly as published.

Sitot Faits. — Stir the yolks of six eggs first with fib. of finely pounded sugar; then add Alb. of pounded almonds, Jib- of grated chocolate, and, finally, the same quantity of flour

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