Dents de Loup Biscuit

Name: Dents de Loup Biscuit
Ingredients: two eggs; four spoonfuls of powdered sugar; two of flour; the grated rinds of two lemons; a quarter pound of melted butter

From The universal cookery book, 1887

Presented as published in 1887. 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

1200Calories

17 gProtein

65 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1200 kcal

Protein17 g

Carbohydrates65 g

Fiber5.6 g

Sugars38 g

Total Fat102 g

Saturated Fat60 g

Monounsaturated Fat30 g

Polyunsaturated Fat5.5 g

Omega-30.4 g

Cholesterol616 mg

Sodium159 mg

Potassium463 mg

Calcium139 mg

Iron3.9 mg

Magnesium34 mg

Phosphorus274 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A938 mcg

Vitamin E4 mg

Vitamin K8.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.4 mg

Folate97 mcg

Choline326 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 77. The excerpt below is the record exactly as published.

Dents de Loup Biscuit. Fold two sheets of paper lengthwise like a fan, then double it, butter the paper, and spread it open. Break into a pan two eggs, and mix with them four spoonfuls of powdered sugar, two of flour, and the grated rinds of two lemons ; and when these are well mixed together, add a quarter pound of melted but- t

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