Crisp Biscuits

Name: Crisp Biscuits
Ingredients: a pound of flour; the yolk of one egg; some milk

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

1732Calories

56 gProtein

351 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1732 kcal

Protein56 g

Carbohydrates351 g

Fiber0 g

Sugars0.2 g

Total Fat11 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium80 mg

Potassium686 mg

Calcium114 mg

Iron26 mg

Magnesium127 mg

Phosphorus589 mg

Zinc3.9 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate749 mcg

Choline147 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Crisp Biscuits. Make a pound of flour, the yolk of one egg, and some milk

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