Vacherin au Chocolat

Name: Vacherin au Chocolat
Ingredients: Goz. of blanched almonds; Jib. of pounded sugar; the grated rind of one lemon; the whites of two or three eggs

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

2764Calories

42 gProtein

490 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories2764 kcal

Protein42 g

Carbohydrates490 g

Fiber21 g

Sugars460 g

Total Fat86 g

Saturated Fat6.5 g

Monounsaturated Fat54 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol0 mg

Sodium6.2 mg

Potassium1256 mg

Calcium462 mg

Iron6.5 mg

Magnesium461 mg

Phosphorus818 mg

Zinc5.4 mg

Copper1.8 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E44 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)6.2 mg

Folate75 mcg

Choline89 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 112. The excerpt below is the record exactly as published.

Vacherin au Chocolat.—' The sweets which go by the name of vacherins are made very much in the same way, and merely vary in their flavouring. Take about Goz. of blanched almonds, Jib. of pounded sugar, the grated rind of one lemon, and the whites of two or three eggs

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