Baking-Powder Biscuits
From The fun of cooking, 1915
Keep the biscuits warm in a towel until needed.
Presented as published in 1915. 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
991Calories
31 gProtein
199 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories991 kcal
Protein31 g
Carbohydrates199 g
Fiber0 g
Sugars5.9 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium1219 mg
Potassium527 mg
Calcium200 mg
Iron14 mg
Magnesium82 mg
Phosphorus396 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
Water134 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 7. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUITS 1 pint of sifted flour. ^ teaspoonful of salt. 4 teaspoonfuls of baking-powder. % cup of milk. 1 tablespoonful of batter
Cook this with the app: pantry check, scaling, and the assistant.