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Ginger Biscuits
From Consult me, 1902
Serves 1
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
558Calories
46 gProtein
15 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein46 g
Carbohydrates15 g
Fiber0.3 g
Sugars1.5 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium499 mg
Potassium559 mg
Calcium201 mg
Iron6.9 mg
Magnesium51 mg
Phosphorus711 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C0.7 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.2 mg
Folate186 mcg
Choline1033 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 68. The excerpt below is the record exactly as published.
half an ounce of pounded ginger, the weight of seven eggs in sugar, and half the weight in flour
Cook this with the app: pantry check, scaling, and the assistant.