Victoria Biscuits

Name: Victoria Biscuits
Ingredients: four pounds of flour; one-half pound of cornstarch; four ounces of sugar; three ounces of butter; one and one-half pints of eggs; one-half gill of milk

From Perfection in baking, 1895

Very fine to serve with coffee.

Presented as published in 1895. 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

9020Calories

292 gProtein

1731 gCarbs

168 gFat

Full nutrition (34 nutrients)

Calories9020 kcal

Protein292 g

Carbohydrates1731 g

Fiber2 g

Sugars119 g

Total Fat168 g

Saturated Fat24 g

Monounsaturated Fat27 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol2918 mg

Sodium1125 mg

Potassium3590 mg

Calcium845 mg

Iron116 mg

Magnesium588 mg

Phosphorus3510 mg

Zinc23 mg

Copper3.5 mg

Manganese14 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A1186 mcg

Vitamin E7.7 mg

Vitamin K2.2 mcg

Vitamin B62.5 mg

Vitamin B126.8 mcg

Thiamin (B1)17 mg

Riboflavin (B2)11 mg

Niacin (B3)123 mg

Folate3246 mcg

Choline2155 mg

Caffeine0 mg

Water821 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 46. The excerpt below is the record exactly as published.

Victoria Biseuits. Four pounds of flour, one-half pound of cornstarch, four ounces of sugar, three ounces of butter, one and one-half pints of eggs, one-half gill of milk

Cook this with the app: pantry check, scaling, and the assistant.