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Nut Biscuits
From Mary Jane's cook book, 1916
Serves 8
Patty Pans.
Presented as published in 1916. 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
316Calories
6 gProtein
53 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein6.2 g
Carbohydrates53 g
Fiber0.4 g
Sugars3.2 g
Total Fat9.3 g
Saturated Fat1.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium528 mg
Potassium120 mg
Calcium153 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus130 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.6 mcg
Choline1.9 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 8. The excerpt below is the record exactly as published.
NUT BISCUITS. Pastry flour, 1 quart. Shortening, 4 tablespoons. Salt, 1 teaspoon. Cold water. Baking powder, 4 teaspoons. Chopped nuts. Brown sugar.
Cook this with the app: pantry check, scaling, and the assistant.