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Queen's Biscuits

Name: Queen's Biscuits
Yield: 11 servings
Ingredients: a pound and a half of flour; the same weight of powdered loaf sugar; the yolks of eighteen eggs; the whites of twenty-four; a sufficient quantity of crushed coriander seeds; a little yeast may also be added

From Cassell's dictionary of cookery, 1892

Serves 11

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

812Calories

33 gProtein

115 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories812 kcal

Protein33 g

Carbohydrates115 g

Fiber1.6 g

Sugars62 g

Total Fat25 g

Saturated Fat0 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.8 mg

Potassium136 mg

Calcium29 mg

Iron3.9 mg

Magnesium25 mg

Phosphorus91 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E4.6 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)5.1 mg

Folate152 mcg

Choline0.7 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1414. The excerpt below is the record exactly as published.

Queen's Biscuits.— Make a soft paste of the following materials : — A pound and a half of flour, the same weight of powdered loaf sugar, the yolks of eighteen eggs, the whites of twenty-four, and a suflicient quantity of crushed coriander seeds; a little yeast may also be added

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