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Biscuits
From Vegetarian cookery, 1891
Serves 18
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
210Calories
6 gProtein
46 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein5.6 g
Carbohydrates46 g
Fiber0 g
Sugars6.3 g
Total Fat5.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium86 mg
Potassium77 mg
Calcium57 mg
Iron3 mg
Magnesium14 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate86 mcg
Choline0 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 18 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.
BISCUITS AND BUNS. No. 532. — Biscuits. Two pounds of flour, half an ounce of baking powder, four ounces of white sugar, one onnce of arrowroot, four ounces of butter, and one egg
Cook this with the app: pantry check, scaling, and the assistant.