Baking-Powder Biscuit - Home Recipe
From Domestic science (Clark, Cornell home economics), 1911
Top may be moistened with a little milk to form a crisp brown crust.
Presented as published in 1911. 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
1053Calories
31 gProtein
202 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1053 kcal
Protein31 g
Carbohydrates202 g
Fiber0 g
Sugars5.9 g
Total Fat14 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1575 mg
Potassium526 mg
Calcium720 mg
Iron15 mg
Magnesium84 mg
Phosphorus588 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 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)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 34. The excerpt below is the record exactly as published.
aking- Powder Biscuit — Home Recipe. 2 c. flour, 1-2 tbsp. shortening (1 butter, 1 lard), 2 tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.