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Baking Powder Biscuit
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
These will prove flaky, feathery, delicious and more nutritious than biscuit raised with yeast.
Presented as published in 1882. 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
287Calories
9 gProtein
61 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein8.5 g
Carbohydrates61 g
Fiber0 g
Sugars0 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium61 mg
Potassium107 mg
Calcium48 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate125 mcg
Choline0 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 99. The excerpt below is the record exactly as published.
BAKING POWDER BISCUIT. One important point is having a hot oven, and another is to have the flour sifted, and roll the dough as soft as you can handle. Then more baking powder is needed. For each tea-cup of flour take a tea-spoonful of powder. One table- spoonful of butter is sufficient for i quart of flour. After rubbing the butter and powder into the amount of flour needed, turn in cold water (milk will do), stirring all the time till the right consist- ency is reached. Salt
Cook this with the app: pantry check, scaling, and the assistant.