Vanilla Finger Biscuits
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
2403Calories
63 gProtein
273 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories2403 kcal
Protein63 g
Carbohydrates273 g
Fiber26 g
Sugars233 g
Total Fat126 g
Saturated Fat6.4 g
Monounsaturated Fat42 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium1773 mg
Calcium638 mg
Iron9.4 mg
Magnesium637 mg
Phosphorus1294 mg
Zinc7.8 mg
Copper2.5 mg
Manganese4.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E33 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.5 mg
Niacin (B3)9.2 mg
Folate123 mcg
Choline214 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 91. The excerpt below is the record exactly as published.
VANILLA FINGER BISCUITS. 1 small egg. 1 oz. Remylina cornflour. 8 oz. castor sugar. A few shredded almonds. 4 oz. ground a'monds
Cook this with the app: pantry check, scaling, and the assistant.