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Savoy Biscuits, Hot
From Cassell's dictionary of cookery, 1892
Serves 8
Baking time is about three-quarters of an hour.
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
481Calories
14 gProtein
90 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein14 g
Carbohydrates90 g
Fiber0 g
Sugars57 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium108 mg
Potassium162 mg
Calcium51 mg
Iron3.7 mg
Magnesium21 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate103 mcg
Choline221 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1733. The excerpt below is the record exactly as published.
Savoy Biscuits, Hot. — Take a dozen fresh eggs, break them into a vessel, which is to be put into another containing some water nearly boiling. With these eggs mix a pound of superfine pounded sugar. Beat them well in the vessel which stands in the hot water. When you perceive that the eggs are no longer soft, put three-quarters of a pound of flour into a silk sieve not very closely woven ; mix the flour well with the eggs, which is done by shaking the sieve, then add about two spoon- fuls of orange-flower wate
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