vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Spanish Biscuit
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
551Calories
27 gProtein
68 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein27 g
Carbohydrates68 g
Fiber1.4 g
Sugars52 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium367 mg
Calcium128 mg
Iron4.7 mg
Magnesium32 mg
Phosphorus421 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.3 mg
Folate125 mcg
Choline591 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 69. The excerpt below is the record exactly as published.
Beat the yolks of 8 eggs near half an hour, then beat in 8 spoonfuls of sugar ; beat the whites to a strong froth, then beat them very well with yolks and sugar near half an hour ; put in 4 spoonfuls of flour, and a little lemon cut very fine
Cook this with the app: pantry check, scaling, and the assistant.