Baking-Powder Biscuit
From Cookery for little girls, 1910
Repeat the lesson to reinforce skills.
Presented as published in 1910. 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
1155Calories
33 gProtein
205 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein33 g
Carbohydrates205 g
Fiber0 g
Sugars8.8 g
Total Fat23 g
Saturated Fat8.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol35 mg
Sodium2181 mg
Potassium617 mg
Calcium795 mg
Iron15 mg
Magnesium91 mg
Phosphorus650 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline39 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 1. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUIT Have the child place two even cupfuls of flour in the sifter, with two level teaspoonfuls of bak- ing-powder, half a teaspoonful of salt, and then sift. To this add one rounded tablespoonful of lard. The little maid's hands and nails should be specially cleaned so she can work this thoroughly into the flour, and it may take her five minutes to do it properly. Next, dusting her hands, have her take a table fork and stir all the time as she adds the milk. Generally three-quarters of a cup- ful of mil
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