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Cornucopia Biscuits
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
612Calories
9 gProtein
135 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein9.4 g
Carbohydrates135 g
Fiber0 g
Sugars113 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium4925 mg
Potassium111 mg
Calcium39 mg
Iron2.6 mg
Magnesium15 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate69 mcg
Choline147 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 495. The excerpt below is the record exactly as published.
Cornucopia Biscuits. — Put in a basin ilb. of caster sugar, two eggs, and | saltspoonful of salt ; work these together with a spoon for ten minutes, stir in gradually 2oz. of flour, add 4 dessert-spoonfuls of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.