vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tourte a la Creme de Vanille
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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
630Calories
10 gProtein
34 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein9.5 g
Carbohydrates34 g
Fiber0 g
Sugars29 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Cholesterol499 mg
Sodium69 mg
Potassium175 mg
Calcium117 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus212 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A142 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate55 mcg
Choline293 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 41. The excerpt below is the record exactly as published.
TOURTE A LA CREME DE VANILLE. Bake a bottom or a case as indicated above, and fill with the cream made as follows: Take one quart of plain cream, eight ounces of sugar, twelve yolks and four whole eggs, vanilla flavor.
Cook this with the app: pantry check, scaling, and the assistant.