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Plain and Very Crisp Biscuits
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
289Calories
9 gProtein
58 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein9.3 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium114 mg
Calcium19 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate125 mcg
Choline25 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 97. The excerpt below is the record exactly as published.
Plain and wery Crisp Biscuits—Ingredients—1 Ib. of flour, yolk of I egg, some milk
Cook this with the app: pantry check, scaling, and the assistant.