Tea Biscuits
From Gancel's culinary encyclopedia of modern cooking, 1920
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
11650Calories
344 gProtein
2195 gCarbs
241 gFat
Full nutrition (34 nutrients)
Calories11650 kcal
Protein344 g
Carbohydrates2195 g
Fiber0.2 g
Sugars70 g
Total Fat241 g
Saturated Fat61 g
Monounsaturated Fat48 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol455 mg
Sodium9634 mg
Potassium5928 mg
Calcium7328 mg
Iron162 mg
Magnesium925 mg
Phosphorus6295 mg
Zinc26 mg
Copper4.2 mg
Manganese21 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B62.7 mg
Vitamin B127.9 mcg
Thiamin (B1)26 mg
Riboflavin (B2)14 mg
Niacin (B3)185 mg
Folate4354 mcg
Choline303 mg
Caffeine0 mg
Water1575 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 192. The excerpt below is the record exactly as published.
Tea Biscuits Rub 3 ounces lard and 3 ounces butter, also 3 ounces baking powder, 6 lbs. flour, add 3 pints of milk, a little salt
Cook this with the app: pantry check, scaling, and the assistant.