vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Naples and Savoy Biscuits
From Consult me, 1902
Serves 10
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
405Calories
11 gProtein
81 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein11 g
Carbohydrates81 g
Fiber0 g
Sugars45 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol167 mg
Sodium65 mg
Potassium125 mg
Calcium34 mg
Iron3.4 mg
Magnesium18 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate94 mcg
Choline132 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 10 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.
To one pound of loaf sugar, grated fine, add nine eggs, (take the whites out of two), add one pound of flour, beat your eggs very well, and then whisk your sugar and eggs together with a little rose water
Cook this with the app: pantry check, scaling, and the assistant.