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Nids d’Oiseaux (Birds’ Nests)
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
138Calories
4 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein4.2 g
Carbohydrates20 g
Fiber0.8 g
Sugars19 g
Total Fat4.7 g
Saturated Fat1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium71 mg
Calcium31 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline76 mg
Caffeine0 mg
Water19 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 531. The excerpt below is the record exactly as published.
ids d’Oiseaux ( Birds’ Nests). — Whisk up three whites of eggs and mix with four ounces of icing sugar ; flavour with a tea- spoonful of ground cinnamon and stir in an ounce of shredded almonds and half an ounce of strips of citron
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