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Baking-Powder Biscuit
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
19 gProtein
138 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein19 g
Carbohydrates138 g
Fiber0 g
Sugars5.9 g
Total Fat6.6 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2080 mg
Potassium423 mg
Calcium874 mg
Iron2.8 mg
Magnesium55 mg
Phosphorus553 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 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)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.
BAKINQ-POWDBR BISCUIT. Mix four cupfuls of pastry flour, eight level teaspoonfuls of baking- powder, one teaspoonful of salt. Mix into this with tips of fingers four tablespoonfuls of Ko-nut, then moisten with one and one-half cupfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.