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Baking Powder Biscuit No. 2
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
186Calories
5 gProtein
33 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat4.3 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.6 mg
Sodium352 mg
Potassium58 mg
Calcium96 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus79 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0.8 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 89. The excerpt below is the record exactly as published.
Baking Powder Biscuit No. 2 — Two cups of flour, one cup sweet milk, two tablespoonfuls melted butter, two teaspoons baking powder, and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.