Filbert Biscuits

Name: Filbert Biscuits
Ingredients: 8oz. filberts; loz. of bitter almonds; the yolks of three eggs; 4oz. caster sugar; loz. dry flour; 4oz. more of caster sugar; a little finety grated lemon rind; the very stiffly whipped whites of six eggs

From Bread, cakes, and biscuits, 1902

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

2908Calories

78 gProtein

319 gCarbs

151 gFat

Full nutrition (34 nutrients)

Calories2908 kcal

Protein78 g

Carbohydrates319 g

Fiber23 g

Sugars228 g

Total Fat151 g

Saturated Fat5.8 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol558 mg

Sodium216 mg

Potassium1900 mg

Calcium474 mg

Iron13 mg

Magnesium457 mg

Phosphorus1192 mg

Zinc8.3 mg

Copper3.7 mg

Manganese15 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E8.8 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)3 mg

Folate128 mcg

Choline456 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.

8oz. filberts and loz. of bitter almonds, adding a little egg white now and again to prevent their oiling. Beat the yolks of three eggs till light with 4oz. caster sugar, then beat in loz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finety grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs

Cook this with the app: pantry check, scaling, and the assistant.