vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Biscuits
From Delta Gamma cook book, 1922
Serves 1
This recipe is attributed to Christina Van Voorhes Rose (Upsilon).
Presented as published in 1922. 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
1171Calories
38 gProtein
231 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1171 kcal
Protein38 g
Carbohydrates231 g
Fiber0.1 g
Sugars31 g
Total Fat23 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium3263 mg
Potassium597 mg
Calcium2068 mg
Iron18 mg
Magnesium98 mg
Phosphorus2975 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 Delta Gamma cook book (1922), page 52. The excerpt below is the record exactly as published.
Egg Biscuits Sift together one pint flour and one full teaspoon baking powder. Rub into this one tablespoon butter. Add one well beaten egg, one level teaspoon sugar and one-half teaspoon salt. Mix together quick- ly with one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.