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Rye Biscuits
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
618Calories
17 gProtein
139 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein17 g
Carbohydrates139 g
Fiber17 g
Sugars42 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Cholesterol31 mg
Sodium2051 mg
Potassium1400 mg
Calcium229 mg
Iron14 mg
Magnesium245 mg
Phosphorus410 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.7 mg
Vitamin K5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate377 mcg
Choline40 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 234. The excerpt below is the record exactly as published.
Rye Biscuits. One cup of boiling water, one cup rye flakes, two tablespoon- fuls of butter, one-third cup molasses, one and a half tea- spoonfuls of salt, one yeast cake dissolved in one cup of luke- warm water, flour. Make same as rolled oats bread. Rye Bread. One cup scalded milk, one cup boiling water, one tablespoon- ful of lard, one tablespoonful of butter, one-third cup of brown sugar, one and a half teaspoonfuls of salt
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