vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
TEA BISCUITS
From Magnet users cook book, 1920
Serves 8
Recipe by Mrs. L. A. Howard, Winsloe.
Presented as published in 1920. 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
182Calories
6 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein5.9 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium1399 mg
Potassium73 mg
Calcium111 mg
Iron2.9 mg
Magnesium14 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate78 mcg
Choline18 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 38. The excerpt below is the record exactly as published.
TEA BISCUITS. Three cups flour, 3 teaspoons baking powder (heap- ing), 1 egg, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.