Sweets of Paradise (Dulce del Par also)

Name: Sweets of Paradise (Dulce del Par also)
Ingredients: l/2 cup almond and filbert nuts; 4 eggs, well beaten; 1 cup granulated sugar; 12 lady fingers; 2 tablespoons cornstarch; 1 quart milk; Powdered sugar; Cinnamon

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1714Calories

57 gProtein

263 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1714 kcal

Protein57 g

Carbohydrates263 g

Fiber0.2 g

Sugars248 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium658 mg

Potassium1743 mg

Calcium1313 mg

Iron3.7 mg

Magnesium141 mg

Phosphorus1383 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1013 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 80. The excerpt below is the record exactly as published.

SWEETS OF PARADISE (Dulce del Par also) l/2 cup almond and filbert nuts 4 eggs, well beaten 1 cup granulated sugar 12 lady fingers 2 tablespoons cornstarch Flower or fruit syrup 1 quart milk Powdered sugar Cinnamon

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