vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Wheat Gluten Flour Biscuit
From The new Annie Dennis cook book, 1905
Serves 4
The gluten flour swells almost as much as meal in mixing, necessitating the use of more liquid than ordinary flour.
Presented as published in 1905. 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
38Calories
1 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.8 g
Carbohydrates5.3 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium410 mg
Potassium13 mg
Calcium69 mg
Iron0.5 mg
Magnesium2.2 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline0 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 42. The excerpt below is the record exactly as published.
Wheat Gluten Flour Biscuit One teacupful of forty per cent gluten flour, one rounding teaspoonful of baking powder, half teaspoon- ful of salt, two-thirds teacupful of thin cream
Cook this with the app: pantry check, scaling, and the assistant.