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Crisp Biscuits

Name: Crisp Biscuits
Yield: 10 servings
Ingredients: one pound and a half of flour; the yolks of two small eggs; as much milk as will bring it to the required consistency

From Cassell's dictionary of cookery, 1892

Serves 10

Probable cost, about 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

265Calories

9 gProtein

53 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein8.8 g

Carbohydrates53 g

Fiber0 g

Sugars0.2 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol38 mg

Sodium17 mg

Potassium110 mg

Calcium22 mg

Iron4 mg

Magnesium20 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate114 mcg

Choline30 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 427. The excerpt below is the record exactly as published.

Crisp Biscuits.— A very stiff dough is required for these biscuits. To one pound and a half of flour add the yolks of two small eggs, and as much milk as will bring it to the requii'cd consistency

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