vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tea Biscuits
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
754Calories
17 gProtein
121 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein17 g
Carbohydrates121 g
Fiber2.4 g
Sugars1.2 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol61 mg
Sodium729 mg
Potassium716 mg
Calcium472 mg
Iron8.7 mg
Magnesium65 mg
Phosphorus385 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate218 mcg
Choline15 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 26. The excerpt below is the record exactly as published.
Tea Biscuits. — Cook until mealy and tender three good sized potatoes, mash through colander, ana add them to one quart floor in which two tablespoons of baking powder have been sifted, butter size of egg rubbed well through the flour, one well-beaten egg, one cup cream and milk enough to make a good firm dough
Cook this with the app: pantry check, scaling, and the assistant.