Plain Biscuits
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
57Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (7 nutrients)
Calories57 kcal
Protein2.8 g
Carbohydrates0.2 g
Total Fat4.9 g
Vitamin E1 mg
Riboflavin (B2)0.1 mg
Water8.9 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.
lib. of flour to a dough with a yolk of an egg beaten up with as little milk as possible
Cook this with the app: pantry check, scaling, and the assistant.