vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Biscuit Cake
From Consult me, 1902
Serves 8
Presented as published in 1902. 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
361Calories
10 gProtein
72 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein10 g
Carbohydrates72 g
Fiber0 g
Sugars28 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium46 mg
Potassium121 mg
Calcium29 mg
Iron3.7 mg
Magnesium19 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate105 mcg
Choline92 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 67. The excerpt below is the record exactly as published.
BISCUIT CAKE.— One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose or orange-floweri wate
Cook this with the app: pantry check, scaling, and the assistant.