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Cocoa Biscuits
From The thorough good cook, 1895
Serves 20
Presented as published in 1895. 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
724Calories
8 gProtein
143 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein7.7 g
Carbohydrates143 g
Fiber4.3 g
Sugars137 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium252 mg
Calcium93 mg
Iron1.3 mg
Magnesium92 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 218. The excerpt below is the record exactly as published.
Cocoa Biscidts. Pound up a pound and a half of sweet almonds and the same quantity of picked cocoas ; add two whites of eggs and six pounds of sugar in powder, with a small portion of vanilla
Cook this with the app: pantry check, scaling, and the assistant.