Cream Biscuits
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2048Calories
42 gProtein
272 gCarbs
88 gFat
Full nutrition (24 nutrients)
Calories2048 kcal
Protein42 g
Carbohydrates272 g
Total Fat88 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium55 mg
Potassium690 mg
Calcium208 mg
Iron19 mg
Magnesium105 mg
Phosphorus501 mg
Zinc3 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)23 mg
Folate544 mcg
Water170 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 46. The excerpt below is the record exactly as published.
CREAM BISCUITS Mix three-quarters of a pound of flour with rather more than half a pint of cream; add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.