Digestive Biscuits
From The art of living in Australia, 1893
Presented as published in 1893. 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
4497Calories
131 gProtein
535 gCarbs
204 gFat
Full nutrition (34 nutrients)
Calories4497 kcal
Protein131 g
Carbohydrates535 g
Fiber105 g
Sugars28 g
Total Fat204 g
Saturated Fat26 g
Monounsaturated Fat40 g
Polyunsaturated Fat115 g
Omega-388 g
Cholesterol27 mg
Sodium181 mg
Potassium4216 mg
Calcium1135 mg
Iron52 mg
Magnesium1810 mg
Phosphorus3012 mg
Zinc25 mg
Copper6.8 mg
Manganese14 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)6.7 mg
Riboflavin (B2)2 mg
Niacin (B3)48 mg
Folate914 mcg
Choline14 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 232. The excerpt below is the record exactly as published.
1 lb. Flour .... J lb. Currants .... I lb. Sugar .... 6 oz. Dripping .... 1^ teaspoonsful Carbonate of Soda \ pint Milk .... Total Cost— 7(i. Time— Two Hours, 2d. 2d. Id. '2d. Rub the dripping and the flour together ; clean and stir in the currants and sugar. Stir in the soda and mix into a dough with the milk, beat for a few minutes. Pour into a tin which has been well rubbed with dripping, bake in a moderate oven for two hours. DIGESTIVE BISCUITS. i lb. Brown Meal I lb. Flour 1^ gills Water . 1 oz. Butter or Lard 1 oz. Sugar
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Cook this with the app: pantry check, scaling, and the assistant.