Soleil de Nice
From The new practical cookery guide, 1913
Presented as published in 1913. 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
2856Calories
110 gProtein
266 gCarbs
153 gFat
Full nutrition (34 nutrients)
Calories2856 kcal
Protein110 g
Carbohydrates266 g
Fiber21 g
Sugars228 g
Total Fat153 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium572 mg
Potassium2069 mg
Calcium752 mg
Iron14 mg
Magnesium618 mg
Phosphorus1953 mg
Zinc12 mg
Copper2.5 mg
Manganese4.2 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)3.5 mg
Niacin (B3)9.4 mg
Folate274 mcg
Choline1176 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 182. The excerpt below is the record exactly as published.
Soleil de Nice — Paste made of Jib. of fine sugar, Jib. ground almonds, a little apricot pulp and whites of eggs to form a stiff paste, formed into good-sized marbles, and make an impression or hole in centre with a skewer, sprinkle coarse sugar over and bake; then fill centre with a little apricot pulp, and decorate round with sliced pistachios to imitate a marguerite. Strella — Small chocolate meringue, size of pigeon’s egg, chopped pistachios over, and baked. Van Dick — Paste made of lib. flour, Jib. butter, Jib. ground almonds, 3
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Cook this with the app: pantry check, scaling, and the assistant.