Egg Biscuits
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
1065Calories
38 gProtein
201 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1065 kcal
Protein38 g
Carbohydrates201 g
Fiber0 g
Sugars6 g
Total Fat23 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium594 mg
Potassium596 mg
Calcium488 mg
Iron15 mg
Magnesium89 mg
Phosphorus593 mg
Zinc3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate425 mcg
Choline169 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.
EGG BISCUITS. Sift with one pint of flour one teaspoonful of baking- powder; chop into it a tablespoonful of butter till fine ; beat one egg and mix it with half a cup of milk — part cream is much better; make a hole in the flour ; put in a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.