Baking-Powder Biscuit
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Success depends largely on speed and the hot oven.
Presented as published in 1895. 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
1914Calories
59 gProtein
396 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1914 kcal
Protein59 g
Carbohydrates396 g
Fiber0 g
Sugars5.9 g
Total Fat44 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol109 mg
Sodium3334 mg
Potassium875 mg
Calcium774 mg
Iron29 mg
Magnesium152 mg
Phosphorus867 mg
Zinc4.2 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.4 mg
Niacin (B3)34 mg
Folate803 mcg
Choline22 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 4. The excerpt below is the record exactly as published.
Baking-Powder Biscuit. I quart flour i >^ cup milk 3 heaping tablespoom 2heaping teaspoons baking- butter powder r ttkjLspoon salt
Cook this with the app: pantry check, scaling, and the assistant.