Madrid Biscuit (Bizcochos de Madrid)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1868Calories
61 gProtein
300 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1868 kcal
Protein61 g
Carbohydrates300 g
Fiber3 g
Sugars0 g
Total Fat40 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium479 mg
Potassium573 mg
Calcium378 mg
Iron22 mg
Magnesium108 mg
Phosphorus510 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A6 mcg
Vitamin E6.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)26 mg
Folate610 mcg
Choline0 mg
Caffeine0 mg
Alcohol9.3 g
Water138 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 83. The excerpt below is the record exactly as published.
MADRID BISCUIT (Bizcochos de Madrid) Y2 cup butter, melted 7 egg yolks 1 ounce grated orange rind 3 cups flour 2 tablespoons brandy 1 teaspoon baking powder Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.