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Passover Biscuits
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Makes fourteen biscuits, each the size of a plate.
Presented as published in 1898. 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
493Calories
11 gProtein
72 gCarbs
18 gFat
Full nutrition (24 nutrients)
Calories493 kcal
Protein11 g
Carbohydrates72 g
Total Fat18 g
Saturated Fat9.6 g
Monounsaturated Fat3.4 g
Cholesterol48 mg
Sodium11 mg
Potassium169 mg
Calcium46 mg
Iron5.1 mg
Magnesium27 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate145 mcg
Water36 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 372. The excerpt below is the record exactly as published.
Passover Biscuits. — ( Family Recipe.) — This recipe was given by a JeAArish baker. One pound of Vienna flour makes fourteen biscuits, each the size of a plate. Mix up stiff with a little cream and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.