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Egg Biscuit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
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
751Calories
25 gProtein
145 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein25 g
Carbohydrates145 g
Fiber0 g
Sugars4.8 g
Total Fat17 g
Saturated Fat2.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol113 mg
Sodium2010 mg
Potassium423 mg
Calcium168 mg
Iron11 mg
Magnesium63 mg
Phosphorus336 mg
Zinc2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate300 mcg
Choline76 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 200. The excerpt below is the record exactly as published.
gg Biscuit Take two pounds of flour, two eggs, two ounces of butter, one pint of milk, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.