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Cheese Biscuits
From A calendar of dinners, with 615 recipes, 1913
Serves 4
They require to be carefully watched, as they burn easily. Parmesan cheese is best, but other dry kinds can be used. The biscuits are brittle, so always prepare more than are actually required. They rewarm well with care.
Presented as published in 1913. 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
161Calories
4 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein4.4 g
Carbohydrates3.2 g
Fiber0 g
Sugars0.1 g
Total Fat15 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium165 mg
Potassium36 mg
Calcium82 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline38 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 81. The excerpt below is the record exactly as published.
Cheese Biscuits Spice Jelly Coffee *Cheese Biscuits—4 teaspoons flour, 6 tablespoons grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water, salt and red pepper
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