Baking Powder Biscuit
From The school kitchen textbook, 1915
These biscuits are light and should split into two thin crusts.
Presented as published in 1915. 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
1053Calories
30 gProtein
210 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1053 kcal
Protein30 g
Carbohydrates210 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium4312 mg
Potassium731 mg
Calcium1391 mg
Iron4.2 mg
Magnesium90 mg
Phosphorus896 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 102. The excerpt below is the record exactly as published.
BAKING POWDER BISCUIT AND VARIATIONS Put into a sieve over a mixing bowl, two cups sifted pastry flour, one teaspoon salt and four teaspoons baking powder. Mix thoroughly and sift. Rub or chop in two tablespoons cold butter, or one of butter and one of lard, till fine and mealy. Wet with about one cup milk
Cook this with the app: pantry check, scaling, and the assistant.