Tea Biscuit
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
252Calories
8 gProtein
52 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein7.8 g
Carbohydrates52 g
Fiber0 g
Sugars1.5 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium5620 mg
Potassium134 mg
Calcium574 mg
Iron4.5 mg
Magnesium23 mg
Phosphorus293 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline5.4 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
TEA BISCUIT. % c. flour. z tsp. salt. 2 tsp. baking powder. 78, Tat, 2.tbsp. milk (scant)
Cook this with the app: pantry check, scaling, and the assistant.