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Biscuit Drops
From Cassell's dictionary of cookery, 1892
Serves 12
Probable cost, 1s. 2d.
Presented as published in 1892. 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
615Calories
12 gProtein
134 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein12 g
Carbohydrates134 g
Fiber0 g
Sugars76 g
Total Fat4.5 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium150 mg
Calcium34 mg
Iron4.9 mg
Magnesium24 mg
Phosphorus148 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate137 mcg
Choline98 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 243. The excerpt below is the record exactly as published.
Biscuit Drops. — Beat up eight eggs with two pounds of finely-sifted sugar, and haK a pint of water, or sherry if preferred. Beat this mixture for half an hour, and then add it to two poiinds of the best flour and some powdered caraway seeds
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