Vanilla Tartlets
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
1576Calories
49 gProtein
204 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1576 kcal
Protein49 g
Carbohydrates204 g
Fiber18 g
Sugars175 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium1042 mg
Calcium383 mg
Iron5.3 mg
Magnesium383 mg
Phosphorus682 mg
Zinc4.4 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E36 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)5.1 mg
Folate62 mcg
Choline74 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 32. The excerpt below is the record exactly as published.
Vanilla tartlets. Fried artichokes. Cut your artichokes into slices lengthways, remove the chokes, cut off the tops of the leaves, trim the bottoms, wash them in vinegar and water, drain them and dip into a thin paste, made of eggs, flour, cream, pepper, salt, and half a wine- glass of brandy ; fry in either olive oil or lard ; serve garnished with fried parsley and sprinkled with salt. Vanilla tartlets, Pound five ounces cf Jordan almonds and the same quantity of sugar in a mortar, add one ounce of powdered sugar and some vanilla sugar. Whip up six whites of egg, add the almonds and sugar ; line your tartlet-pans with some light paste
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