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Bordure de Figues a la Creme
From The new century cookery book, 1901
Serves 2
The liquor should be almost absorbed by the time they are done.
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
621Calories
12 gProtein
101 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein12 g
Carbohydrates101 g
Fiber14 g
Sugars74 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Cholesterol45 mg
Sodium32 mg
Potassium899 mg
Calcium280 mg
Iron2.6 mg
Magnesium88 mg
Phosphorus134 mg
Zinc1 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C34 mg
Vitamin A111 mcg
Vitamin E0.8 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water193 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 475. The excerpt below is the record exactly as published.
Bordure de Figues d la Creme. — ^ lb. dried figs, the rind of half a lemon, 1 oz. caster sugar, oz. French gelatine, \ pint claret, 1 gill whipped cream
Cook this with the app: pantry check, scaling, and the assistant.