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Savoy Biscuits, or Ladies' Fingers
From Cassell's dictionary of cookery, 1892
Serves 8
These biscuits are nutritious and can be soaked in beef-tea or milk.
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
292Calories
9 gProtein
54 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein9.4 g
Carbohydrates54 g
Fiber0 g
Sugars21 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium55 mg
Potassium110 mg
Calcium29 mg
Iron3.1 mg
Magnesium16 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate86 mcg
Choline110 mg
Caffeine0 mg
Water33 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, or Iiadies' Fingers. — These biscuits are used for making a number of fancj' dishes. They contain a good deal of nourishment, and are excellent for the young and weakly when soaked in beef-tea or milk. To make them, break six eggs, and separate the whites from the yolks. Beat the yolks well, and whilst beating strew in six ounces of powdered and sifted sugar which has been rubbed upon the rind of a lemon before being broken. Beat the mixture till smooth, and add gradually three-quarters of a pound of dry flour
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