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Charcoal biscuits were first made in England in the early 19th century as an antidote to flatulence and stomach trouble. [3] The Retrospect of Practical Medicine and Surgery, a medical text published in 1856, recommends charcoal biscuits for gastric problems, saying each biscuit contained ten grains (648 mg) of charcoal. [4]
They included pemmican, sugar, fortified biscuits, butter, cocoa and tea. [2] Gino Watkins developed a sledging ration in 1930 for the British Arctic Air Route Expedition. His formula (with modifications) was one of the most popular among polar winter parties until the 1950s. He recommended 5,522 calories per day for each member.
They are also known as Ginger biscuits, Ginger thins or "Ginger Nuts" (a term popular for them in the United Kingdom). They are called "brunkage" in Danish (literally meaning "brown biscuits"), pepparkakor in Swedish , piparkakut in Finnish , piparkūkas in Latvian , piparkoogid in Estonian and pepperkaker in Norwegian (literally, pepper cookies).
The biscuits proved more popular than the machines, so Perky moved East and opened his first bakery in Boston, Massachusetts, and then in Worcester, Massachusetts, in 1895, retaining the name of The Cereal Machine Company, and adding the name of the Shredded Wheat Company. Inspired by his observation of a dyspeptic diner blending wheat with ...
Pages in category "Biscuits" The following 127 pages are in this category, out of 127 total. This list may not reflect recent changes. ...
Buttermilk biscuits can be traced back to the simpler times of the 19th century when many people were employed to work on farms. Out of sheer necessity, they found innovative ways to use whatever ...
[7] Early British settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy. [6] Most were not wealthy men and women, and so it was a source of cheap nutrition. Ships biscuits were first referenced in the 12th century in a journey Richard I took to Cyprus.
Plain digestive biscuits with tea, jam and cakes on a serving tray. Digestive biscuits are frequently eaten with tea or coffee. Sometimes, the biscuit is dunked into the tea and eaten quickly due to the biscuit's tendency to disintegrate when wet. Digestive biscuits are one of the top 10 biscuits in the UK for dunking in tea. [5]