Egg Biscuit
From Royal baker and pastry cook, 1913
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
1009Calories
31 gProtein
205 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1009 kcal
Protein31 g
Carbohydrates205 g
Fiber0 g
Sugars10 g
Total Fat7.6 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1568 mg
Potassium524 mg
Calcium525 mg
Iron15 mg
Magnesium83 mg
Phosphorus834 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.
Egg Biscuit. — Mix and sift well together 1 pint flour, y teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add y cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven. Sandwich Biscuit. — Sift together 1 pint flour, y teaspoon salt, 1 teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon but¬ ter. Mix to a soft dough with milk. Roll out % inch thick. Cut into rounds. On V2 of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat ; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven. Nut Biscuit. — Sift together 2 cups flour, y2 teaspoon salt
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