Baking Powder Biscuit
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1194Calories
29 gProtein
202 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1194 kcal
Protein29 g
Carbohydrates202 g
Fiber0 g
Sugars2.9 g
Total Fat32 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium4242 mg
Potassium436 mg
Calcium1167 mg
Iron16 mg
Magnesium79 mg
Phosphorus721 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate401 mcg
Choline11 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 57. The excerpt below is the record exactly as published.
Baking Powder Biscuit: — (a) Methcd of cutting in shortening, (b) Method of handling doug^h en a board. 1. Baking Powder Biscuit 2 c. flour 4 tsp. baking powder 2 tbsp. shortening 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.