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Egg Biscuits
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Presented as published in 1907. 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
384Calories
4 gProtein
40 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein3.6 g
Carbohydrates40 g
Fiber0 g
Sugars39 g
Total Fat25 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol131 mg
Sodium277 mg
Potassium79 mg
Calcium185 mg
Iron0.6 mg
Magnesium7.1 mg
Phosphorus123 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.6 mcg
Choline66 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 62. The excerpt below is the record exactly as published.
Egg Biscuits j To 3 well-beaten eggs add 1 cup milk, 1% cups sugar, 1 ? scant cup lard or butter and 4 teasp baking powder, sifted with \ flour enough to roll
Cook this with the app: pantry check, scaling, and the assistant.