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Biscuit, French

Name: Biscuit, French
Yield: 24 servings
Ingredients: Flour 6 lbs.; milk, 1 % pint; butter, 6 ozs.; sugar, 1 % cupful; salt, a teaspoonful; 6 eggs; half a pint of good yeast

From Consult me, 1902

Serves 24

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

520Calories

17 gProtein

104 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein17 g

Carbohydrates104 g

Fiber1.7 g

Sugars14 g

Total Fat10 g

Saturated Fat1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol67 mg

Sodium133 mg

Potassium278 mg

Calcium69 mg

Iron6.7 mg

Magnesium39 mg

Phosphorus219 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate333 mcg

Choline44 mg

Caffeine0 mg

Water49 g

Estimated from matched ingredients across 24 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, French.— Flour 6 lbs. ; milk, 1 % pint ; butter, 6 ozs. ; sugar, 1 % cupful ; salt, a teaspoonful ; 6 eggs, and half a pint of good yeast

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