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Abernethy Biscuits
From Vegetarian cookery, 1891
Serves 20
Presented as published in 1891. 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
317Calories
9 gProtein
68 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories317 kcal
Protein8.9 g
Carbohydrates68 g
Fiber0.5 g
Sugars5.7 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium2.5 mg
Potassium128 mg
Calcium26 mg
Iron4.7 mg
Magnesium25 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate127 mcg
Choline0.4 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 119. The excerpt below is the record exactly as published.
Abernethy Biscuits. Three pounds and a half of flour, one pint of new milk, quarter of a pound of butter, quarter of a pound of loaf sugar, and one ounce of caraway seeds
Cook this with the app: pantry check, scaling, and the assistant.