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A Delicious Baking Powder Biscuit
From The Toronto Cook Book, 1915
Serves 8
Milk may be used instead of water.
Presented as published in 1915. 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
178Calories
5 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein5.1 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0.5 mg
Sodium469 mg
Potassium64 mg
Calcium107 mg
Iron2.8 mg
Magnesium13 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline0.3 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
A Delicious Baking Powder Biscuit Three cups flour, three heaping teaspoons baking pow- der, one teaspoon salt; sift all together into mixing dish, and with a silver knife or the tips of the fingers, rub in one teaspoon lard ; add cold water a little at a time
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