Captain’s Biscuits

Name: Captain’s Biscuits
Ingredients: 4 lb. flour; 2 oz. butter; two whole eggs; a pint of water

From Bread, cakes, and biscuits, 1902

Kneading is key for texture.

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

6784Calories

210 gProtein

1403 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories6784 kcal

Protein210 g

Carbohydrates1403 g

Fiber0 g

Sugars0.4 g

Total Fat83 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol505 mg

Sodium198 mg

Potassium2621 mg

Calcium423 mg

Iron104 mg

Magnesium502 mg

Phosphorus2168 mg

Zinc14 mg

Copper2.9 mg

Manganese14 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B61.4 mg

Vitamin B120.9 mcg

Thiamin (B1)17 mg

Riboflavin (B2)8.5 mg

Niacin (B3)122 mg

Folate2950 mcg

Choline294 mg

Caffeine0 mg

Water737 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

2oz. butter (broken up small), two whole eggs, and a pint of water

Cook this with the app: pantry check, scaling, and the assistant.