Water Biscuit with Egg
From Every-day dishes and every-day work, 1897
The dough may be formed into rolls or sticks, if preferred.
Presented as published in 1897. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium69 mg
Calcium40 mg
Iron0.9 mg
Magnesium8.4 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 30. The excerpt below is the record exactly as published.
Water Biscuit witll Eg^. — Beat together until thoroughly mingled, the yolk of an egg and one-half cup of ice-cold water
Cook this with the app: pantry check, scaling, and the assistant.