Italiandessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Italian Biscuits
From Practical household cookery, 1891
Serves 10
These biscuits are most appropriate for dessert.
Presented as published in 1891. 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
285Calories
9 gProtein
39 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein9 g
Carbohydrates39 g
Fiber2.3 g
Sugars24 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol112 mg
Sodium44 mg
Potassium202 mg
Calcium70 mg
Iron2 mg
Magnesium54 mg
Phosphorus159 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C5.9 mg
Vitamin A48 mcg
Vitamin E4.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline97 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 176. The excerpt below is the record exactly as published.
ITALIAN BISCUITS. Ingredients required : Six eggs, half a pound of sugar, five ounces of fiour, a few drops of essence of either lemon or orange, six ounces of chopped almonds, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.