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Nuns' Biscuits
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for a moderate quantity.
Presented as published in 1892. 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
283Calories
9 gProtein
30 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein9.2 g
Carbohydrates30 g
Fiber3.2 g
Sugars25 g
Total Fat16 g
Saturated Fat1.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol112 mg
Sodium45 mg
Potassium230 mg
Calcium86 mg
Iron1.5 mg
Magnesium73 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E6.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline102 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1002. The excerpt below is the record exactly as published.
Nuns' Biscuits.— Take four ounces of sweet almonds, and five or six bitter cnes. NUN ( 462 ) OAT Blanch them, and pound thom in a mortar to a smooth paste, and keep dropping a little orange-flower water on them to prevent them oiling. Rub the yeRow rind of two large fre^h lemons upon half a pound of loaf sugar, carush it to powder, sift it weU, and mix it with the almonds; add two ounces of dried flour, a tahle-spoonful of finely-minced candied citron, the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.