Naples Biscuit
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
3978Calories
100 gProtein
805 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories3978 kcal
Protein100 g
Carbohydrates805 g
Fiber0 g
Sugars454 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium2915 mg
Potassium1178 mg
Calcium316 mg
Iron33 mg
Magnesium171 mg
Phosphorus1282 mg
Zinc8.5 mg
Copper1 mg
Manganese3.6 mg
Vitamin D8 mcg
Vitamin C0 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)3.8 mg
Niacin (B3)31 mg
Folate914 mcg
Choline1176 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 80. The excerpt below is the record exactly as published.
NAPLES BISCUIT. Beat eight eggs light; add to them one ponnd of fine white sugar, and one ponnd of sifted wheat flour; flavor with a teaspoonful of salt, and essence of lemon or orange- flower wate
Cook this with the app: pantry check, scaling, and the assistant.