Nut Biscuit

Name: Nut Biscuit
Ingredients: 2 cups flour; 1/2 teaspoon salt; 1 heaping teaspoon Royal Baking Powder; 1 heaping tablespoon butter; 1 cup ground or very finely chopped nuts; 2 tablespoons sugar

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1017Calories

27 gProtein

220 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories1017 kcal

Protein27 g

Carbohydrates220 g

Fiber0 g

Sugars25 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium1523 mg

Potassium345 mg

Calcium377 mg

Iron15 mg

Magnesium69 mg

Phosphorus713 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.

Nut Biscuit. — Sift together 2 cups flour, y2 teaspoon salt, 1 heaping teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chop¬ ped nuts — English walnuts, hickory-nuts, or almonds — and 2 tablespoons sugar

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