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Fruit Biscuits
From The Cook County cook book, 1912
Serves 4
Mrs. E. D. Kelley, Winnetka, IL
Presented as published in 1912. 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
124Calories
4 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein3.5 g
Carbohydrates27 g
Fiber0.4 g
Sugars2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium72 mg
Calcium10 mg
Iron1.8 mg
Magnesium10 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate51 mcg
Choline0.6 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.
FRUIT BISCUITS.— Mix graham flour with just enough of scalded figs
Cook this with the app: pantry check, scaling, and the assistant.