Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces of sugar
- two ounces of flour
- three ounces of sugar
- an ounce of butter
- a teaspoonful of vanilla
- two eggs
- two pounded macaroons
Directions
it over with beaten egg, send to a hot oven for about forty-five minutes, and, if well done underneath, sprinkle some powdered sugar on top, and, when melted, remove from the oven and serve. You may also serve this cold.
558. Gateau Fourre aux Pommes. Peel and cut in quarters a dozen apples, from which remove the core and pips. Put them in a saucepan on the fire with a sherry-glass of water, the peel of half a lemon, and four ounces of sugar. Stew them for about seven or eight minutes, stir them for a few moments with a wooden spoon, let them become cold, and finish as described in the preceding article.
559. Gateau Fourre a la Creme. Mix thor- oughly together in a saucepan two ounces of flour with two eggs, add a glass of milk, stirring well, so as to make a smooth paste, then a glass of cream and half an ounce of butter. Continue to stir with a wooden spoon until boiling, then let it simmer gently at the side of the range for fifteen minutes, stirring it from time to time. Let it become cold, and add to it three ounces of sugar, two pounded macaroons, a teaspoonful of vanilla, and mix all well together. Take some puff paste (Art. 284), and finish as for gateau fourre aux amandes (Art. 557).
560. Mars. Take some brioche paste (Art. 544), roll it out a quarter of an inch thick, six inches wide, and sixteen inches long. Cover it with apple marmalade, and send it to a very gentle oven for about ten minutes. Then let it become cold, and cut it into strips an inch wide, across the length of