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Plain and Very Crisp Biscuits
From The Ideal cook book, 1899
Serves 2
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
933Calories
30 gProtein
181 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories933 kcal
Protein30 g
Carbohydrates181 g
Sugars6 g
Total Fat9.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium52 mg
Potassium495 mg
Calcium196 mg
Iron13 mg
Magnesium75 mg
Phosphorus371 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate363 mcg
Choline22 mg
Water136 g
Estimated from matched ingredients across 2 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.