vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Italian Biscuit
From The new practical housekeeping, 1890
Serves 4
Can add peach pulp for flavor.
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
624Calories
22 gProtein
104 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein22 g
Carbohydrates104 g
Fiber0 g
Sugars102 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium245 mg
Calcium90 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus301 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C5.9 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate76 mcg
Choline441 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 304. The excerpt below is the record exactly as published.
Italian Biscuit — Boil together pint each granulated sugar and water twenty minutes, add well-beaten white of an egg and boil ten minutes longer. Strain into an earthen dish and add yolks of twelve eggs and whites of two and five tablespoons orange juice
Cook this with the app: pantry check, scaling, and the assistant.