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Baking-Powder Biscuit
From The home cook book, 1905
Serves 2
Bake in a quick oven for about fifteen minutes.
Presented as published in 1905. 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
983Calories
27 gProtein
196 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories983 kcal
Protein27 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium715 mg
Potassium342 mg
Calcium442 mg
Iron15 mg
Magnesium70 mg
Phosphorus417 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline3.4 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 128. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUIT Measure one quart of sifted flour and three heaping tea- spoons of baking powder. To this add one tablespoon of lard and mix quickly through the flour with the tips of the Biscuit Cutters fingers. Wet with one teacup of milk and water mixed or all milk, or all water
Cook this with the app: pantry check, scaling, and the assistant.