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Abernethy Biscuits

Name: Abernethy Biscuits
Yield: 10 servings
Ingredients: Rub an ounce of butter; into one pound of flour; adding a dessert-spoonful of sugar; one-half of an ounce of caraway seeds; with two eggs; if necessary, a little milk

From The national course in home economics, 1917

Serves 10

Mrs. Jonathan Dixon.

Presented as published in 1917. 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

4 gFat

Full nutrition (34 nutrients)

Calories196 kcal

Protein6.6 g

Carbohydrates38 g

Fiber0.5 g

Sugars2.7 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol44 mg

Sodium17 mg

Potassium99 mg

Calcium27 mg

Iron3 mg

Magnesium17 mg

Phosphorus80 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0.3 mg

Vitamin A17 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

Water15 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 111. The excerpt below is the record exactly as published.

ABERNETHY BISCUITS. Rub an ounce of butter into one pound of flour, adding a dessert- spoonful of sugar and one-half of an ounce of caraway seeds. Mix all together with two eggs, and, if necessary, a little milk

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