vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Biscuit
From The new practical housekeeping, 1890
Serves 10
Presented as published in 1890. 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
810Calories
13 gProtein
91 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories810 kcal
Protein13 g
Carbohydrates91 g
Fiber0 g
Sugars85 g
Total Fat45 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium67 mg
Potassium124 mg
Calcium64 mg
Iron0.1 mg
Magnesium8.1 mg
Phosphorus56 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline2.2 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 303. The excerpt below is the record exactly as published.
Fruit Biscuit — Beat yolks of eight eggs and four teacups sugar well together, add c^uart of anv fruit juice, cook in custard kettle, strain and place on ice, and add to it two ounces gelatine, dis- solved by adding a very little warm water, placing it in pan oi hot water and setting on back of range. When mixture thickens add quart cream
Cook this with the app: pantry check, scaling, and the assistant.