Naples Biscuit

Name: Naples Biscuit
Ingredients: Beat eight eggs; one pound of flour; one pound of powdered sugar; one teaspoonful of essence of lemon

From The universal cookery book, 1887

Presented as published in 1887. 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

3998Calories

100 gProtein

807 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories3998 kcal

Protein100 g

Carbohydrates807 g

Fiber0.1 g

Sugars445 g

Total Fat45 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium586 mg

Potassium1184 mg

Calcium316 mg

Iron33 mg

Magnesium169 mg

Phosphorus1283 mg

Zinc8.5 mg

Copper1 mg

Manganese3.6 mg

Vitamin D8 mcg

Vitamin C2.3 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)3.9 mg

Niacin (B3)31 mg

Folate914 mcg

Choline1176 mg

Caffeine0 mg

Water354 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 60. The excerpt below is the record exactly as published.

Naples Biscuit. “ Beat eight eggs ; add to them one pound of flour, one pound of powdered sugar, one teaspoonful of essence of lemon

Cook this with the app: pantry check, scaling, and the assistant.