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Savoy Biscuits, Cold

Name: Savoy Biscuits, Cold
Yield: 5 servings
Ingredients: a little more than half a pound of very fine dry flour; one pound of very dry pounded sugar; fourteen or fifteen eggs; the peel of two lemons or oranges

From Cassell's dictionary of cookery, 1892

Serves 5

Must not be moved until fully baked.

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

735Calories

23 gProtein

131 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein23 g

Carbohydrates131 g

Fiber0.9 g

Sugars94 g

Total Fat14 g

Saturated Fat4.4 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol521 mg

Sodium201 mg

Potassium323 mg

Calcium105 mg

Iron5.1 mg

Magnesium34 mg

Phosphorus335 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.8 mcg

Vitamin C24 mg

Vitamin A229 mcg

Vitamin E1.5 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.3 mg

Folate152 mcg

Choline415 mg

Caffeine0 mg

Water146 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1732. The excerpt below is the record exactly as published.

Savoy Biscuits, Cold.— Take a little more than half a pound of very fine diy flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs, very fresh ; if the eggs are large, fourteen are sufficient. Itasp over the sugar the peel of two lemons or oranges

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