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Deviled Biscuit
From Miss Parloa's kitchen companion, 1887
Serves 2
If oil is objectionable, substitute with melted butter. For a stronger flavor, double the quantity of ingredients.
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
45Calories
3 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2.6 g
Carbohydrates2.5 g
Fiber0.6 g
Sugars1.1 g
Total Fat3 g
Saturated Fat1.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol4.3 mg
Sodium639 mg
Potassium67 mg
Calcium56 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.8 mcg
Choline8.9 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 212. The excerpt below is the record exactly as published.
Deviled Biscuit. Mix a table-spoonful of Parmesan cheese, one of dry mustard, one of olive oil, half a teaspoonful of salt, one- fifth of a teaspoonful of cayenne, and two table-spoon- fuls of mil
Cook this with the app: pantry check, scaling, and the assistant.