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Breakfast Biscuit
From Twentieth century home cook book, 1905
Serves 1
Serve hot for breakfast.
Presented as published in 1905. 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
228Calories
10 gProtein
29 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein9.9 g
Carbohydrates29 g
Fiber1.2 g
Sugars2.6 g
Total Fat10 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium347 mg
Potassium70 mg
Calcium29 mg
Iron3 mg
Magnesium6.1 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Breakfast Biscuit. — Take a piece of risen bread dough, and work into it one beaten egg and a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.