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St. Honore Cake (Gateau St. Honore) a la Lydie Matilde

Name: St. Honore Cake (Gateau St. Honore) a la Lydie Matilde
Yield: 6 servings
Ingredients: Make nice puff paste; seven slices of orange; fourteen half-cooked prunes; fourteen large green grapes; fourteen candied or maraschino cherries; spread with a little currant jelly; sprinkle with chopped almonds; fasten them with caramel

From The Swedish, French, American cook book, 1918

Serves 6

Considered the king of all known desserts.

Presented as published in 1918. 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

612Calories

9 gProtein

127 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein8.6 g

Carbohydrates127 g

Fiber12 g

Sugars93 g

Total Fat13 g

Saturated Fat1.4 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol1.4 mg

Sodium79 mg

Potassium1085 mg

Calcium209 mg

Iron1.7 mg

Magnesium111 mg

Phosphorus201 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A48 mcg

Vitamin E6.2 mg

Vitamin K35 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate49 mcg

Choline40 mg

Caffeine0 mg

Water245 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 573. The excerpt below is the record exactly as published.

. Honore Cake ( Gateau St. Honor e) a la Lydie Matilde Make nice puff paste, roll thin, put a cake tin on top and cut out two in a round shape, put on a baking sheet and bake. Then cut seven out with a large biscuit cutter and bake these also nice and brown. Spread one of the large pastries with a little currant jelly, sprinkle with chopped almonds, put the other layer on top. Then split the small ones, and fill them also with a little jelly, arrange them on the pastry foundation, fasten them with caramel. In the meantime, prepare seven slices of orange, fourteen half- cooked prunes (stoned and stuffed with almond paste), fourteen large green grapes, fourteen candied or maraschino cherries

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