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German Biscuits
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a quick treat.
Presented as published in 1892. 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
341Calories
7 gProtein
69 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein6.6 g
Carbohydrates69 g
Fiber0.5 g
Sugars38 g
Total Fat5.3 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol71 mg
Sodium27 mg
Potassium106 mg
Calcium26 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate70 mcg
Choline50 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 590. The excerpt below is the record exactly as published.
German Biscuits. — Whisk two eggs thoroughly, and stir into them half a pound of sifted loaf sugar. Beat them for twenty minutes, then add the peel of a small lemon, grated, two dessert-spoonfuls of cream, and, gradually, half a pound of fine flour
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