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Maple Biscuit
From How we cook in Tennessee .., 1906
Serves 8
When nicely browned, remove from tins, cut in small squares and triangles; ice alternately with pink and white icing.
Presented as published in 1906. 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
506Calories
14 gProtein
99 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein14 g
Carbohydrates99 g
Fiber0 g
Sugars50 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol209 mg
Sodium200 mg
Potassium165 mg
Calcium110 mg
Iron4.7 mg
Magnesium24 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate127 mcg
Choline165 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 94. The excerpt below is the record exactly as published.
Maple Biscuit. — Beat separately nine eggs, to the yolks add four teacups flour, two teaspoons baking powder and one of vanilla. Boil as for icing, two cups granulated sugar, half cup water
Cook this with the app: pantry check, scaling, and the assistant.