Digestive Biscuits
From Bread, cakes, and biscuits, 1902
If sugar is omitted and cayenne and more salt are used, these make savory biscuits.
Presented as published in 1902. 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
8261Calories
238 gProtein
1803 gCarbs
129 gFat
Full nutrition (33 nutrients)
Calories8261 kcal
Protein238 g
Carbohydrates1803 g
Fiber229 g
Sugars131 g
Total Fat129 g
Saturated Fat7.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat17 g
Cholesterol264 mg
Sodium4015 mg
Potassium7041 mg
Calcium771 mg
Iron61 mg
Magnesium2189 mg
Phosphorus6735 mg
Zinc45 mg
Copper7.9 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K50 mcg
Vitamin B69 mg
Vitamin B120 mcg
Thiamin (B1)8.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)142 mg
Folate181 mcg
Choline857 mg
Caffeine0 mg
Water1240 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.
Hub lib. of butter into 5lb. of wheat meal ; make a hollow in the centre and pour into this four lightly beaten up eggs, with 4oz. sugar and ^oz. of car- bonate of soda ; mix this all to a little pool of batter in the cent.e of the flour, then gradually draw down the latter from the sides with a circular motion of your fingers, moistening the dough thus produced with about one quart of water
Cook this with the app: pantry check, scaling, and the assistant.