vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Tea Biscuits
From The new home cook book, 1896
Serves 6
They are very nice cold.
Presented as published in 1896. 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
113Calories
0 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat5.5 g
Saturated Fat3.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium0.9 mg
Potassium1.9 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.3 mg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 118. The excerpt below is the record exactly as published.
TEA BISCUITS. Mrs. O. L. Parker. Make a good soda or cream biscuit ; mould it and roll it out half the thickness of common biscuit ; spread it over' with three or four spoons of melted butter ; then over this sprinkle half a coffee cup of best sugar
Cook this with the app: pantry check, scaling, and the assistant.