Devilled Cheese Biscuits
From Salads, sandwiches, and savouries, 1901
Serve dusted with coralline pepper.
Presented as published in 1901. 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
269Calories
15 gProtein
12 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories269 kcal
Protein15 g
Carbohydrates12 g
Sugars12 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol59 mg
Sodium289 mg
Potassium389 mg
Calcium512 mg
Iron0 mg
Magnesium37 mg
Phosphorus384 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A173 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline43 mg
Water226 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.
Devilled Cheese Biscuits. — Steep some smallish water biscuits in milk for ten minutes, then lift them out, dust them with cayenne, salt, and black pepper, and bake for ten minutes in a slow oven ; now lift them out, put a slice of cheese
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