Oatmeal Biscuits
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1724Calories
25 gProtein
248 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories1724 kcal
Protein25 g
Carbohydrates248 g
Fiber1.4 g
Sugars85 g
Total Fat73 g
Saturated Fat43 g
Monounsaturated Fat20 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol183 mg
Sodium333 mg
Potassium352 mg
Calcium67 mg
Iron12 mg
Magnesium78 mg
Phosphorus300 mg
Zinc2.4 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A582 mcg
Vitamin E2 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate325 mcg
Choline22 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 68. The excerpt below is the record exactly as published.
Oatmeal Biscuits. Place in a bowl seven ounces of flour, three ounces of oatmeal, three ounces of sugar, and a quarter of a teaspoonful of carbonate of soda ; mix all well together. Beat an egg with a tablespoonful of cold water; melt three ounces of lard or butter
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