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Baking Powder Biscuit No. 3
From The art of cookery, 1899
Serves 1
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
923Calories
27 gProtein
196 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein27 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2123 mg
Potassium346 mg
Calcium579 mg
Iron15 mg
Magnesium72 mg
Phosphorus468 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Choline0 mg
Caffeine0 mg
Water264 g
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. 3. — Two cups flour, one cup cold water, one tablespoon butter, two teaspoons baking powder, one half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.