nut-freeegg-freesoy-freefish-freeshellfish-free
Virginia Water Biscuit
From Temperance cook book, 1887
Serves 8
This recipe is excellent for tea.
Presented as published in 1887. 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
357Calories
7 gProtein
48 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Cholesterol13 mg
Sodium293 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline7 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 69. The excerpt below is the record exactly as published.
VIRGINIA WATER BISCUIT. One quart flour, one teaspoonful salt, rather more than a quar- ter pound of lard rubbed into the flour, and mixed with milk and water
Cook this with the app: pantry check, scaling, and the assistant.