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Tea Biscuit
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
1082Calories
44 gProtein
200 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1082 kcal
Protein44 g
Carbohydrates200 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium1274 mg
Potassium2300 mg
Calcium353 mg
Iron14 mg
Magnesium120 mg
Phosphorus563 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate364 mcg
Choline43 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 23. The excerpt below is the record exactly as published.
TEA BISCUIT. 2 cups bread flour 2 t. cream tartar 1 t. soda i/2 t. salt 2 T. butter 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.