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Cream Biscuits

Name: Cream Biscuits
Yield: 6 servings
Ingredients: 1/2 lb. of flour; 1 teacupful of Cream; the whites of three eggs; 1oz. of sugar; a wineglassful of brandy; a small quantity of salt

From The encyclopædia of practical cookery, 1890

Serves 6

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

216Calories

7 gProtein

34 gCarbs

4 gFat

Full nutrition (35 nutrients)

Calories216 kcal

Protein7.4 g

Carbohydrates34 g

Fiber0 g

Sugars4.8 g

Total Fat4.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol97 mg

Sodium1654 mg

Potassium90 mg

Calcium25 mg

Iron2.6 mg

Magnesium13 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate72 mcg

Choline74 mg

Caffeine0 mg

Alcohol1.4 g

Water28 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 537. The excerpt below is the record exactly as published.

Cream Biscuits. — (1) Put Jib. of flour into a basin, make a hollow in the centre and work in J teacupful of Cream, the whites of three eggs, loz. of sugar, a wineglassful of brandy, and a small quantity of salt

Cook this with the app: pantry check, scaling, and the assistant.