Savoury Biscuits
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
49Calories
3 gProtein
2 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories49 kcal
Protein3.4 g
Carbohydrates1.5 g
Fiber0.1 g
Sugars0 g
Total Fat3.2 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.8 mg
Sodium226 mg
Potassium25 mg
Calcium101 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.6 mg
Water4.8 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 42. The excerpt below is the record exactly as published.
Savoury Biscuits. Mix up the yolks of two eggs and two tablespoons of grated Parmesan cheese. You can buy this ready grated, but it is not as good as if you grate it yourself. Add half a teaspoon of mustard and some salt. Spread the mixture on thinly buttered water biscuit
Cook this with the app: pantry check, scaling, and the assistant.