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Biscuits de Bordeaux
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
663Calories
16 gProtein
121 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein16 g
Carbohydrates121 g
Fiber1.3 g
Sugars29 g
Total Fat27 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol159 mg
Sodium47 mg
Potassium321 mg
Calcium74 mg
Iron7.5 mg
Magnesium48 mg
Phosphorus202 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate195 mcg
Choline80 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 537. The excerpt below is the record exactly as published.
Biscuits de Bordeaux. — 2 oz. butter, 2 oz. caster sugar, 8 oz. flour, 1 egg, 1 teaspoonful orange-juice, 1 small glass old port wine, a pinch of salt, ground cinnamon
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