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Bordure Pierre le Grand
From The new century cookery book, 1901
Serves 4
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
923Calories
33 gProtein
81 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein33 g
Carbohydrates81 g
Fiber6.8 g
Sugars65 g
Total Fat75 g
Saturated Fat9.9 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.2 g
Omega-30.1 g
Cholesterol645 mg
Sodium223 mg
Potassium732 mg
Calcium257 mg
Iron5.1 mg
Magnesium175 mg
Phosphorus639 mg
Zinc3.8 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C2.7 mg
Vitamin A244 mcg
Vitamin E1.6 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 470. The excerpt below is the record exactly as published.
Bordure Pierre le Grand. — ^ lb. almonds, % lb. caster sugar, 12 eggs, 3 oz.fecula (potato or rice-flour), 4 oz. butter, 1 tea- spoonful orange-floiver wetter, £ gill cream, 3 tablespoonfuls apricot marmalade, 1 oz. pistachios, compote of fruit, and custard sauce
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