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Vanilla Franchonettes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5353
Energy (kCal)1713.2688
Carbohydrates (g)335.5313
Total fats (g)31.9455
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter, add flour, and beat till smooth. Cook over fire for 2 minutes then add milk and stir till boiling. | 2. Beat yolks of eggs and sugar; add to mixture and cook without boiling. Remove from fire, add cream, vanilla and lemon juice, beat well and allow to cool. | 3. Make pastry and roll evenly. Cut out pastry and line some patty tins. To prevent rising unevenly line cases with paper and fill with barley. | 4. Bake in a moderate oven 8 to 10 minutes. Remove grain and paper; return pastry to oven to dry for a few minutes. | 5. Place on a cooler to cool. | 6. Place one teaspoonful of mixture in each case. | 7. Make meringue from egg whites and sugar, flavoured with lemon juice. Decorate top of custard with meringue. | 8. Place in a very slow oven to dry the meringue without browning around 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    gill cream 1/2 - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    basic crust pastry 1/2 - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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