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Chocolate Biscuits
From The Cook County cook book, 1912
Serves 6
Mrs. C. J. Jeffries, Winnetka, IL
Presented as published in 1912. 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
6 gProtein
29 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein5.8 g
Carbohydrates29 g
Fiber1.5 g
Sugars21 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol126 mg
Sodium53 mg
Potassium175 mg
Calcium32 mg
Iron2.6 mg
Magnesium37 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline98 mg
Caffeine9.3 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.
CHOCOLATE BISCUITS.— Cover 3 large baking-pans with paper that has been well-oiled with washed butter. Sprinkle with powdered sugar. Melt in a cup 1 oz. of chocolate. Add to the yolks of 4 eggs Yz cup of powdered sugar, and beat until light and firm. Add the melted chocolate and beat a few minutes longer. Add f4 cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.