Biscuits, Cracker
From Bread, cakes, and biscuits, 1902
These biscuits can be made thin or thick, and should be dry and crisp.
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
1958Calories
55 gProtein
388 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1958 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat32 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol44 mg
Sodium11 mg
Potassium685 mg
Calcium97 mg
Iron28 mg
Magnesium134 mg
Phosphorus544 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline6.8 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
Biscuits, Cracker. — Work a tablespoon ful of equal parts of lard and butter with a pinch of salt into a quart of flour till it has all crumbled into dry crumbs, then mix it to a stiff paste with water
Cook this with the app: pantry check, scaling, and the assistant.