vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Light Lemon Biscuit
From Consult me, 1902
Serves 2
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
537Calories
27 gProtein
65 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein27 g
Carbohydrates65 g
Fiber1.4 g
Sugars52 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium362 mg
Calcium128 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus417 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate118 mcg
Choline591 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 68. The excerpt below is the record exactly as published.
For eight eggs put eight spoonfuls of sugar in a basin, and a little rasped BIS 61 BIS lemon ; put six yolks into the sugar, and beat them well; then beat the whites of eggs to snow, and add them ; mix well three spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.