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Swedish Biscuit

Name: Swedish Biscuit
Yield: 4 servings
Ingredients: One quart of flour; Six table-spoonfuls of sugar; Two table-spoonfuls of butter or lard; One cupful of dried currants; Three tea-spoonfuls of baking powder; One-half tea-spoonful of salt; One tea-spoonful of nutmeg; One pint of milk

From The Pattern cook-book, 1890

Serves 4

Currants may be omitted if not desired.

Presented as published in 1890. 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

775Calories

19 gProtein

150 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories775 kcal

Protein19 g

Carbohydrates150 g

Fiber1.7 g

Sugars47 g

Total Fat13 g

Saturated Fat5.1 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol21 mg

Sodium709 mg

Potassium636 mg

Calcium402 mg

Iron8.1 mg

Magnesium63 mg

Phosphorus368 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D1.3 mcg

Vitamin C1.7 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.2 mg

Folate205 mcg

Choline29 mg

Caffeine0 mg

Water126 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 158. The excerpt below is the record exactly as published.

SWEDISH BISCUIT. One quart of flour. Six table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. One cupful of dried currants. Three tea-spoonfuls of baking powder. One-half tea-spoonful of salt. One tea-spoonful of nutmeg. One pint of milk

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