vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato Biscuit
From The new practical housekeeping, 1890
Serves 2
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
470Calories
20 gProtein
44 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein20 g
Carbohydrates44 g
Fiber4.4 g
Sugars17 g
Total Fat23 g
Saturated Fat9.9 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol495 mg
Sodium860 mg
Potassium800 mg
Calcium148 mg
Iron2.8 mg
Magnesium47 mg
Phosphorus387 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0.2 mg
Vitamin A321 mcg
Vitamin E2 mg
Vitamin K5.9 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate72 mcg
Choline403 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 451. The excerpt below is the record exactly as published.
Potato Biscuit. — To a pint mashed potatoes add one beaten egg, when perfectly smooth add sufficient sugar to make quite sweet ; add well-frothed whites of four eggs, a pinch salt and adesertspoon of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.