Baking Powder Biscuit
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1266Calories
36 gProtein
210 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1266 kcal
Protein36 g
Carbohydrates210 g
Fiber0 g
Sugars12 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol87 mg
Sodium3148 mg
Potassium717 mg
Calcium1398 mg
Iron16 mg
Magnesium101 mg
Phosphorus912 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A262 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate402 mcg
Choline48 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 55. The excerpt below is the record exactly as published.
Baking Powder Biscuit 2 c. flour 2 tb. lard or butter 4 ts. baking powder 1 scant c. milk | ts. salt
Cook this with the app: pantry check, scaling, and the assistant.