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Sultanas in Fanchonette (Fanchonette aux Raisins de Damas)
From The Swedish, French, American cook book, 1918
Serves 1
Serve hot or cold with whipped cream.
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
650Calories
6 gProtein
164 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories650 kcal
Protein6.2 g
Carbohydrates164 g
Fiber6.2 g
Sugars137 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium1413 mg
Calcium123 mg
Iron1.9 mg
Magnesium67 mg
Phosphorus192 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate5.7 mcg
Choline21 mg
Caffeine0 mg
Alcohol4.6 g
Water97 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 542. The excerpt below is the record exactly as published.
Sultanas in Fanchonette ( Fanchonette aux Raisins de Damas ) One cup sultana raisins, wash well, put in a saucepan with one tablespoon brandy, four tablespoons water, let simmer for five minutes, take off*, leave until cold; then add three tablespoons chopped almond paste, one tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.