Grandmother's Biscuits
From Bread, cakes, and biscuits, 1902
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
712Calories
10 gProtein
159 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein10 g
Carbohydrates159 g
Fiber0.3 g
Sugars113 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium114 mg
Calcium33 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus152 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate33 mcg
Choline147 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.
4oz. caster sugar, then beat in loz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finety grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs. Pour this mixture into little paper caseq and bake in a moderate oven. Grandmother’ Mix together lib. dried and sifted flour, 2oz. rice flour, and a good pinch of salt. Cream together Jib. cf fresh butter and 4oz. caster sugar, then work in the flour, &c., by degrees, adding last of all one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.