Baking Powder Biscuit
From Handbook of domestic science and household arts for use in elementary schools, 1900
Beef drippings or other fat may be substituted for the butter.
Presented as published in 1900. 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
998Calories
31 gProtein
203 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories998 kcal
Protein31 g
Carbohydrates203 g
Fiber0 g
Sugars5.9 g
Total Fat30 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol78 mg
Sodium3798 mg
Potassium532 mg
Calcium985 mg
Iron16 mg
Magnesium86 mg
Phosphorus690 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 121. The excerpt below is the record exactly as published.
Baking powder biscuit, and similar mixtures, should be made into as soft a dough as it is possible to handle, should be handled as little and as quickly as possible, and baked immediately in a hot oven. The proportion of baking powder to be allowed for each cup of flour is from one and a half to two teaspoonfuls. When eggs are used, as in cake, less baking powder is needed. Rules Baking Powder Biscuit. — 2 cups flour, 2 tablespoons but- ter, 3 teaspoons baking powder, | cup milk, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.