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Light Biscuit No. 2
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
118Calories
3 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein3.1 g
Carbohydrates20 g
Fiber0 g
Sugars1.6 g
Total Fat2.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol59 mg
Sodium74 mg
Potassium46 mg
Calcium14 mg
Iron0.5 mg
Magnesium3 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline0.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 160. The excerpt below is the record exactly as published.
IGHT BISCUIT. No. 2. When you bake take a pint of sponge, one tablespoonful of melted but- ter, one tablespoonful of sugar, the white of one egg beaten to a foam
Cook this with the app: pantry check, scaling, and the assistant.