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French Biscuit
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. 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
451Calories
19 gProtein
85 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein19 g
Carbohydrates85 g
Fiber4 g
Sugars1.7 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol78 mg
Sodium38 mg
Potassium307 mg
Calcium35 mg
Iron6.3 mg
Magnesium37 mg
Phosphorus243 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate519 mcg
Choline64 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.
FRENCH BISCUIT Mrs. Joseph Holt 4 pints of flour, 4 eggs, 4 teaspoons of sugar, 1 tablespoonful of butter, 1 teacup of yeast, 1 pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.