vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Biscuit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve hot.
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
676Calories
16 gProtein
79 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein16 g
Carbohydrates79 g
Fiber0 g
Sugars52 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol368 mg
Sodium117 mg
Potassium315 mg
Calcium166 mg
Iron3 mg
Magnesium30 mg
Phosphorus283 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A340 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate84 mcg
Choline240 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.
Oream Biscuit Put in a basin and work well with a wooden spoon the yolks of three eggs, three ounces of granulated sugar, and the rind of half a lemon chopped very fine. Beat the whites of three eggs to a froth. Mix with the yolks, add two ounces of sifted flour, and half a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.