Baking Powder Biscuit
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1843Calories
55 gProtein
391 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1843 kcal
Protein55 g
Carbohydrates391 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2587 mg
Potassium685 mg
Calcium879 mg
Iron30 mg
Magnesium138 mg
Phosphorus833 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 12. The excerpt below is the record exactly as published.
BAKING POWDER BISCUIT. One quart of flour, half teaspoon .salt, three teaspoons baking powder, lard the size of a walnut rubbed in the flour, wet with cold water or milk, and bake as so<la biscuit., S. K. GRAHAM GEMS. Two heaping iron siioonsful of Graham flour, and one of white flour, two tea¬ spoons of baking powder, a little salt, sweet milk, make into a soft batter and bake in gem pans. S. K. WHOLE WHEAT GEMS. One cup whole wheat flour, one cup milk, one egg, one teaspoon sugar, one- half teaspoon .^alt. Beat egg until light, add milk. 18 THF PKXXflVI,VANlA OERMAX COOK BOOK. GRIDDLE CAKES. WAFFLES. One quart flour, three eggs, one-half teaspoon salt
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