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Queen Biscuit
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Presented as published in 1907. 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
489Calories
12 gProtein
55 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein12 g
Carbohydrates55 g
Fiber5 g
Sugars45 g
Total Fat25 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol74 mg
Sodium29 mg
Potassium368 mg
Calcium128 mg
Iron2.1 mg
Magnesium120 mg
Phosphorus269 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C2.7 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate10 mcg
Choline59 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 55. The excerpt below is the record exactly as published.
QUEEN BISCUIT. I lb. of almonds, i lb. of sugar, 4 whites of eggs, one-half lemon rind grated
Cook this with the app: pantry check, scaling, and the assistant.