Vanilla Biscuits
From Bread, cakes, and biscuits, 1902
Add carmine to half for color.
Presented as published in 1902. 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
499Calories
10 gProtein
116 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories499 kcal
Protein9.6 g
Carbohydrates116 g
Fiber0 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium9.1 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.
the whites of three eggs very stiffly, and add 4oz. of caster sugar and one teaspoonful of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.