vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sicilian Biscuits
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 1s. 4d. per pound.
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
166Calories
4 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein3.5 g
Carbohydrates35 g
Fiber0 g
Sugars21 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium42 mg
Calcium11 mg
Iron1.2 mg
Magnesium6.3 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline37 mg
Caffeine0 mg
Water11 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 1799. The excerpt below is the record exactly as published.
Sicilian Biscuits.- — Pound half a stick of vanilla, and work it up thoroughly with six ounces of powdered and sifted sugar and two ■weU-beaten eggs. Put the mixture into a copper saucepan, and stir it briskly over a gentle fire until it is warm. Pour it out, and continue stirring until cold. Add five ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.