Tea Biscuits
From Perfection in baking, 1895
Presented as published in 1895. 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
7706Calories
201 gProtein
1220 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories7706 kcal
Protein201 g
Carbohydrates1220 g
Fiber0.2 g
Sugars59 g
Total Fat231 g
Saturated Fat89 g
Monounsaturated Fat85 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol308 mg
Sodium26007 mg
Potassium3853 mg
Calcium6790 mg
Iron92 mg
Magnesium562 mg
Phosphorus4685 mg
Zinc16 mg
Copper2.3 mg
Manganese11 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B126.6 mcg
Thiamin (B1)15 mg
Riboflavin (B2)8.2 mg
Niacin (B3)101 mg
Folate2359 mcg
Choline301 mg
Caffeine0 mg
Water1223 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 39. The excerpt below is the record exactly as published.
Tea Biscuits, Three and one-fourth pounds of flour, three ounces of baking powder, one and one-half ounces of salt, all sifted together; rub dry six ounces of lard in the flour and mix with one and one-fourth quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.