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Bordure aux Prunes a la Creme
From The new century cookery book, 1901
Serves 3
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
848Calories
8 gProtein
179 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein8.5 g
Carbohydrates179 g
Fiber13 g
Sugars134 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol40 mg
Sodium22 mg
Potassium1181 mg
Calcium131 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K91 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate9.7 mcg
Choline19 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 474. The excerpt below is the record exactly as published.
Bordure aux Prunes a la Creme. — 1 lb. primes, j lb. loaf sugar, 1 gill claret, the rind of half a lemon thinly cut, 1 inch cinnamon stick, \ oz. leaf gelatine, 1 gill cream
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