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Rout Biscuits
From Cassell's dictionary of cookery, 1892
Serves 24
Keep dough loose until nearly the required size.
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
306Calories
7 gProtein
68 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein6.6 g
Carbohydrates68 g
Fiber0.1 g
Sugars24 g
Total Fat7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol18 mg
Sodium121 mg
Potassium100 mg
Calcium26 mg
Iron3.2 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline2 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1605. The excerpt below is the record exactly as published.
Rout Biscuits. — Three pounds of floiu-, six ounces of butter, one pound and a quarter of loaf-sugar in powdei', half a pint of milk, quarter of an ounce of volatile salts finely powdered, and a little essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.