Baking Powder Biscuit
From Principles of cooking, 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
1413Calories
27 gProtein
199 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories1413 kcal
Protein27 g
Carbohydrates199 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat6 g
Cholesterol51 mg
Sodium3060 mg
Potassium345 mg
Calcium1097 mg
Iron16 mg
Magnesium74 mg
Phosphorus659 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline27 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 40. The excerpt below is the record exactly as published.
Baking Powder Biscuit and Variations. — These variations of biscuit are shortcake, dumplings, fruit pudding, fruit roll, pin-wheel biscuit, Dutch apple cake, nut bread, meat pie. They are made like a biscuit dough, but differ in the amount of shortening, liquid, or sugar used. Nore. — The teacher may teach as many of these recipes as she has time for. The most important at this time are biscuit, apple dumplings, and short- cakes, because they give practice in handling the dough and perfecting the pupils’ knowledge of biscuit making. The other recipes may be worked in when lessons that require long cooking are given and the pupils have little work to do. Such lessons are those on cooking of legumes and the meat lessons. Another reason for giving several recipes that may be used later in the work is that a review of a process impresses it on the mind. For the same reason more recipes are often included than the teacher can use with some classes. Usually one recipe constitutes a lesson, for a ninety- minute period, if some time is devoted to recitation. Baking Powder Biscuit. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half teaspoon of salt. Add four tablespoons of butter or lard, and work it in with a fork, until it is perfectly blended and the flour is flaky. Make a well in the center of the flour, and pour in three fourths cup of milk or water
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