Naples Biscuit
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
4055Calories
107 gProtein
806 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories4055 kcal
Protein107 g
Carbohydrates806 g
Fiber0 g
Sugars454 g
Total Fat51 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.7 g
Omega-30.2 g
Cholesterol1687 mg
Sodium658 mg
Potassium1252 mg
Calcium345 mg
Iron34 mg
Magnesium177 mg
Phosphorus1388 mg
Zinc9.2 mg
Copper1.1 mg
Manganese3.6 mg
Vitamin D9.1 mcg
Vitamin C0 mg
Vitamin A726 mcg
Vitamin E4.8 mg
Vitamin K1.4 mcg
Vitamin B61.1 mg
Vitamin B124 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)4.1 mg
Niacin (B3)31 mg
Folate939 mcg
Choline1334 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 28. The excerpt below is the record exactly as published.
NAPLES BISCUIT. One pound of flour, one of eggs, one of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.