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Cream, Biscuits (flavoured with lemon)
From Cassell's dictionary of cookery, 1892
Serves 3
These biscuits may be varied by substituting orange or vanilla for lemon. Probable cost, about Is. 6d.
Presented as published in 1892. 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
680Calories
27 gProtein
82 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein27 g
Carbohydrates82 g
Fiber0.2 g
Sugars80 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol774 mg
Sodium288 mg
Potassium346 mg
Calcium154 mg
Iron3.6 mg
Magnesium29 mg
Phosphorus432 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C4.4 mg
Vitamin A393 mcg
Vitamin E2.4 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline595 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 419. The excerpt below is the record exactly as published.
Cream. Biscuits (flavoured with lemon). —Beat up the yolks of six eggs with half a pound of finely-sifted sugar. When well worked together, add six whites whipped to a froth, one gill of whipped oream, and the grated peel of a lemon
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