Nut Biscuits
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
1917Calories
58 gProtein
239 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1917 kcal
Protein58 g
Carbohydrates239 g
Fiber18 g
Sugars19 g
Total Fat89 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium1878 mg
Potassium1391 mg
Calcium824 mg
Iron20 mg
Magnesium455 mg
Phosphorus1104 mg
Zinc6.3 mg
Copper1.9 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)22 mg
Folate464 mcg
Choline74 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 46. The excerpt below is the record exactly as published.
Nut Biscuits.— Sift together two cupfuls flour, one- half teaspoonful of salt, and a teaspoonful and a half of baking powder. Rub in one heaping tablespoonful of butter or vegetable shortening, and add one cupful of nuts, pecans, hickory or English walnuts chopped and a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.