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Baking-Powder Biscuit
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
678Calories
18 gProtein
130 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein18 g
Carbohydrates130 g
Fiber0 g
Sugars0 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium1102 mg
Potassium230 mg
Calcium213 mg
Iron9.7 mg
Magnesium47 mg
Phosphorus247 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate268 mcg
Choline1.7 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 262. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUIT. Sift together a quart of flour, a level teaspoonful of salt, and two heaping teaspoonfuls of any good baking-powder ; see that the oven is of the proper temperature, as indicated in the recipe for compressed-yeast bread, and butter the baking-pan ; rub or chop two tablespoonfuls of lard or but- ter into the flour ; quickly mix it to as soft a dough as can be easily rolled out, with about a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.