Biscuits de Reims

Name: Biscuits de Reims
Ingredients: lib. sugar; ten eggs (slightly warmed); lib. flour; a little carbonate of soda

From The new practical cookery guide, 1913

Presented as published in 1913. 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

4121Calories

112 gProtein

806 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories4121 kcal

Protein112 g

Carbohydrates806 g

Fiber0 g

Sugars455 g

Total Fat56 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium724 mg

Potassium1316 mg

Calcium371 mg

Iron34 mg

Magnesium182 mg

Phosphorus1480 mg

Zinc9.8 mg

Copper1.1 mg

Manganese3.6 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B61.1 mg

Vitamin B124.5 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)4.3 mg

Niacin (B3)31 mg

Folate961 mcg

Choline1470 mg

Caffeine0 mg

Water426 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 169. The excerpt below is the record exactly as published.

Biscuits de Reims — lib. sugar with ten eggs (slightly warmed), lib. flour, and a little carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.