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Potato Biscuits

Name: Potato Biscuits
Yield: 4 servings
Ingredients: half a dozen large potatoes; the well-beaten yolks of eight eggs; half a pound of pounded and sifted sugar; the grated peel of half a lemon

From Cassell's dictionary of cookery, 1892

Serves 4

If liked, a little bright-coloured jelly may be put over the biscuits before serving.

Presented as published in 1892. 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

538Calories

17 gProtein

98 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories538 kcal

Protein17 g

Carbohydrates98 g

Fiber5.1 g

Sugars59 g

Total Fat9.9 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium156 mg

Potassium1113 mg

Calcium87 mg

Iron3.7 mg

Magnesium65 mg

Phosphorus328 mg

Zinc2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C51 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K4.8 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.5 mg

Folate82 mcg

Choline322 mg

Caffeine0 mg

Water266 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1309. The excerpt below is the record exactly as published.

Potato Biscuits. — Bake half a dozen large potatoes, and when they are done enough, burst them open, and scoop out the ins'ide with a tea-spoon until there is a quarter of a pound of the flour. Pass this thi-ough a fine sieve, and mix with it the well-beaten yolks of eight eggs, the grated peel of half a lemon, and haK a pound of pounded and sifted sugar

Cook this with the app: pantry check, scaling, and the assistant.