Breakfast Biscuits
From Bread, cakes, and biscuits, 1902
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
2062Calories
52 gProtein
355 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories2062 kcal
Protein52 g
Carbohydrates355 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium1200 mg
Potassium731 mg
Calcium159 mg
Iron26 mg
Magnesium128 mg
Phosphorus557 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
a pound of flour to a nice paste with a gill of thick cream, and half to a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.