Shrewsbury Biscuits

Name: Shrewsbury Biscuits
Ingredients: 8 ozs. McDougall’s Self-raising Flour; Good pinch of Salt; 4 ozs. Sugar; 4 ozs. Margarine; 1 Egg Yolk or 1/ Egg; A little grated Lemon Rind

From McDougall's cookery book, 1950

Regulo Mark 2 310° Fahr. Middle shelf

Presented as published in 1950. 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

1349Calories

5 gProtein

130 gCarbs

97 gFat

Full nutrition (33 nutrients)

Calories1349 kcal

Protein4.5 g

Carbohydrates130 g

Fiber11 g

Sugars117 g

Total Fat97 g

Saturated Fat16 g

Monounsaturated Fat41 g

Polyunsaturated Fat30 g

Cholesterol0 mg

Sodium39 mg

Potassium182 mg

Calcium139 mg

Iron0.9 mg

Magnesium16 mg

Phosphorus18 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A932 mcg

Vitamin E19 mg

Vitamin K104 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate14 mcg

Choline23 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 21. The excerpt below is the record exactly as published.

SHREWSBURY BISCUITS 8 ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 4 ozs. Sugar. 4 ozs. Margarine. 1 Egg Yolk or 1/ Egg. A little grated Lemon Rind

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