A Nice Way to Make Yeast Powder Biscuit
From La cuisine creole, 1885
These biscuits never have that screwed or drawn-up look that most biscuits made with yeast powder have.
Presented as published in 1885. 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
2890Calories
82 gProtein
588 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories2890 kcal
Protein82 g
Carbohydrates588 g
Fiber0.1 g
Sugars0 g
Total Fat25 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium2115 mg
Potassium1025 mg
Calcium2102 mg
Iron45 mg
Magnesium211 mg
Phosphorus3453 mg
Zinc5.4 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline6.8 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.
a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water,pour it on the flour ; mix with milk, or milk and LA CUI8INE CREOLE. 129 water, to a soft dough, roU out on the floured biscuit board, eut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKB YBAST POWDEE BISCUIT. Take a quart of flour — 'Which is about the quantity re- quired by an ordinary f amily of six persons ; sif t one pint of the floup in a tin basin, and sift into it two heaping spoonf uls of yeast or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little sait
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Cook this with the app: pantry check, scaling, and the assistant.