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Endcliffe Biscuits
From Vegetarian cookery, 1891
Serves 10
The biscuits should be stamped with a block set with brass wires or pricked with a fork.
Presented as published in 1891. 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
511Calories
10 gProtein
116 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein10 g
Carbohydrates116 g
Fiber0.5 g
Sugars45 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol27 mg
Sodium240 mg
Potassium146 mg
Calcium29 mg
Iron5.4 mg
Magnesium28 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate145 mcg
Choline0.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 120. The excerpt below is the record exactly as published.
Endcliffe Biscuits. Two pounds of flour, quarter of a pound of butter, one pound of crushed lump sugar, one tea-spoonful of volatile salts, three quarters of a pint of new milk, and half an ounce of caraway seeds
Cook this with the app: pantry check, scaling, and the assistant.