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Lemon Rock Biscuits
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for several servings.
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
511Calories
5 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein5.4 g
Carbohydrates132 g
Fiber5.6 g
Sugars118 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.1 mg
Potassium278 mg
Calcium53 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 834. The excerpt below is the record exactly as published.
Lemon Rock Biscuits. — Rub the yellow rind of two fresh lemons upon a quarter of a pound of loaf sugar. Powder it, and mix it gradually with the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.