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Arrowroot Biscuits
From Vegetarian cookery, 1891
Serves 2
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
707Calories
18 gProtein
153 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein18 g
Carbohydrates153 g
Fiber0.7 g
Sugars57 g
Total Fat16 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol126 mg
Sodium290 mg
Potassium450 mg
Calcium172 mg
Iron8.3 mg
Magnesium48 mg
Phosphorus279 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C1.1 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate385 mcg
Choline74 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 2 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.
Arrowroot Biscuits. Quarter of a pound of arrowroot, half a pound of flour, quarter of a pound of sugar, one ounce of butter, one egg, a small tea-spoonful of baking powder, and quarter of a pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.