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Biscuits a la Creme
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
756Calories
10 gProtein
55 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein10 g
Carbohydrates55 g
Fiber0 g
Sugars46 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.3 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 137. The excerpt below is the record exactly as published.
Biscuits a la Creme. — Take the whites of eight eggs, beat them to snow, mix with them ten ounces of powdered and sifted sugar, a spoonful of orange-flower water, and a quart of very thick cream, whipped as thickly as possible. Stir this with one hand, whilst Avith the other dredge in six ounces of dried flour
Cook this with the app: pantry check, scaling, and the assistant.