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Abernethy Biscuits

Name: Abernethy Biscuits
Yield: 10 servings
Ingredients: 1 oz. of butter; 1 lb. of flour; a dessertspoon of sugar; l^ oz. of caraway seed; 2 eggs, if necessary; add a little milk

From The Cook County cook book, 1912

Serves 10

Presented as published in 1912. 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

196Calories

7 gProtein

38 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories196 kcal

Protein7 g

Carbohydrates38 g

Fiber1.6 g

Sugars0.5 g

Total Fat4.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol44 mg

Sodium16 mg

Potassium133 mg

Calcium44 mg

Iron3.4 mg

Magnesium24 mg

Phosphorus93 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0.9 mg

Vitamin A17 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate78 mcg

Choline30 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 58. The excerpt below is the record exactly as published.

ABERNETHY BISCUITS.— Rub 1 oz. of butter into 1 lb. of flour, adding a dessertspoon of sugar and l^ oz. of caraway seed. Mix all together, with 2 eggs, if necessary; add a little milk

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