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Biscuits de Cognac
From The new century cookery book, 1901
Serves 24
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
474Calories
11 gProtein
76 gCarbs
10 gFat
Full nutrition (35 nutrients)
Calories474 kcal
Protein11 g
Carbohydrates76 g
Fiber0 g
Sugars17 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol82 mg
Sodium30 mg
Potassium146 mg
Calcium37 mg
Iron4.6 mg
Magnesium23 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate129 mcg
Choline49 mg
Caffeine0 mg
Alcohol6.2 g
Water44 g
Estimated from matched ingredients across 24 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 Cognac. — 4 lb. flour, 8 whites of eggs, 4 gill cream, 4 gill brandy, 14 oz. caster sugar, a pinch of salt, 1 tablespoonful milk
Cook this with the app: pantry check, scaling, and the assistant.