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Maple Tea Biscuit
From Mary Jane's cook book, 1916
Serves 12
Presented as published in 1916. 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
219Calories
5 gProtein
49 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein4.6 g
Carbohydrates49 g
Fiber0 g
Sugars17 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium178 mg
Potassium62 mg
Calcium55 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0.4 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.
MAPLE TEA BISCUIT. Flour, 4 cups. Salt, 1/2 teaspoon. Baking powder, 2 teaspoons. Butter, 1-3 cup. Grated maple sugar, 1 cup. Milk.
Cook this with the app: pantry check, scaling, and the assistant.