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Dessert Biscuits
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for sixty biscuits.
Presented as published in 1913. 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
462Calories
6 gProtein
37 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein5.6 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat33 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium337 mg
Potassium65 mg
Calcium21 mg
Iron1.4 mg
Magnesium8 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate40 mcg
Choline92 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
Dessert Biscuits 1 cupful confectioners’ sugar 5 whites of eggs _ 1 cupful Crisco Y% teaspoonful vanilla extract 1 cupful flour 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.