Beacon Biscuits

Name: Beacon Biscuits
Ingredients: one pound of flour; two ounces of butter; two ounces of fine sugar; just enough milk to make a stiff dough

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1878Calories

49 gProtein

407 gCarbs

53 gFat

Full nutrition (21 nutrients)

Calories1878 kcal

Protein49 g

Carbohydrates407 g

Sugars57 g

Total Fat53 g

Cholesterol133 mg

Sodium15 mg

Potassium629 mg

Calcium95 mg

Iron26 mg

Magnesium122 mg

Phosphorus501 mg

Zinc3.3 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin B60.3 mg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Water54 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 15. The excerpt below is the record exactly as published.

Beacon Biscuits. Put into a basin one pound of flour, two ounces of butter, and two ounces of fine sugar; rub them finely together ; then add just enough milk to make a stiff dough

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