Yarmouth Biscuits
From Bread, cakes, and biscuits, 1902
Keeps well if stored in an airtight tin.
Presented as published in 1902. 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
1977Calories
48 gProtein
412 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories1977 kcal
Protein48 g
Carbohydrates412 g
Fiber0 g
Sugars201 g
Total Fat63 g
Saturated Fat4.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol684 mg
Sodium228 mg
Potassium923 mg
Calcium203 mg
Iron19 mg
Magnesium113 mg
Phosphorus644 mg
Zinc4.1 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D3 mcg
Vitamin C203 mg
Vitamin A253 mcg
Vitamin E2.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate472 mcg
Choline441 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.
a little flour with Jib. well washed and dried currants, mix them with Jib. sifted sugar, Jib. fine flour, and Joz. fresh butter ; stir this all to a paste with three eggs
Cook this with the app: pantry check, scaling, and the assistant.