Sicilian Biscuit Dropped on Tins

Name: Sicilian Biscuit Dropped on Tins
Ingredients: Take four eggs; twelve ounces of powdered and sifted sugar; ten ounces of flour; flavor with vanilla

From La cuisine creole, 1885

Presented as published in 1885. 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

2660Calories

56 gProtein

561 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2660 kcal

Protein56 g

Carbohydrates561 g

Fiber0 g

Sugars334 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium297 mg

Potassium675 mg

Calcium170 mg

Iron20 mg

Magnesium100 mg

Phosphorus702 mg

Zinc4.7 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)19 mg

Folate548 mcg

Choline588 mg

Caffeine0 mg

Water183 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 67. The excerpt below is the record exactly as published.

SICILIAN BISCUIT DROPPED ON TINS. Take four ^gs, twelve ounces of powdered and sif ted sugar, and ten ounces of flour. Beat the eggs and sugar together in a stewpan on the fire, untîl the batter feels warm to the touch ; remove it f rom the fire, and stir it thoroughly until it becomes cold; now add the flour, and flavor with vanilla

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