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Abernethy Biscuits

Name: Abernethy Biscuits
Yield: 10 servings
Ingredients: one ounce of butter; one pound of the best flour; a dessert-spoonful of sugar; half an ounce of caraway seeds; two eggs; a little milk

From Cassell's dictionary of cookery, 1892

Serves 10

Sufficient for eight biscuits. Probable cost, 6d.

Presented as published in 1892. 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

195Calories

6 gProtein

38 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein6.5 g

Carbohydrates38 g

Fiber0.5 g

Sugars2.5 g

Total Fat4.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol44 mg

Sodium16 mg

Potassium95 mg

Calcium24 mg

Iron3 mg

Magnesium17 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0.3 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.1 mg

Folate77 mcg

Choline30 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 118. The excerpt below is the record exactly as published.

Abernethy Biscuits,— Rub one ounce of butter into one pound of the best flour, adding a dessert-spoonful of sugar and half an ounce of carawaj- seeds. Mix all together ■«dth two eggs, and, if necessary, a little milk

Cook this with the app: pantry check, scaling, and the assistant.