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Dames d’Honneur (Maids of Honour)
From The new century cookery book, 1901
Serves 6
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
183Calories
6 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein6.3 g
Carbohydrates22 g
Fiber1.2 g
Sugars5.2 g
Total Fat8.3 g
Saturated Fat1.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol67 mg
Sodium25 mg
Potassium123 mg
Calcium41 mg
Iron1.7 mg
Magnesium33 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate42 mcg
Choline54 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 534. The excerpt below is the record exactly as published.
Dames d’JFTonnenr (Maids of Honour). — 2 oz. of Jordan almonds, I oz. caster sugar, 2 yolks 'of eggs, 4 oz. Paisley 618 THE NEW CENTURY COOKERY BOOK flour, 2 tablespoonfuls of cream, 1 tablespoonful of orange-flower water, puff-paste for lining (No. 1944)
Cook this with the app: pantry check, scaling, and the assistant.