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Baking Powder Biscuits
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
119Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein3.5 g
Carbohydrates25 g
Fiber0 g
Sugars0.3 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium383 mg
Potassium45 mg
Calcium138 mg
Iron2 mg
Magnesium9.1 mg
Phosphorus84 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.2 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 12. The excerpt below is the record exactly as published.
1 teaspoonful salt 3 cupfuls buttermilk 3 tablespoonfuls fat 1% teaspoonfuls soda Sift the meal, add the salt and melted shortening. Beat the eggs thoroughly and then add the buttermilk. Dissolve the soda in a little water and add it. Pour into hot, well greased muffin or gem pans and bake in a hot oven. Baking Powder Biscuits 2 cupfuls flour % to 1 cupful milk % teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat
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