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Baking-Powder Biscuits
From Boston Cooking-School cook book, 1896
Serves 4
For richer biscuits, double the amount of shortening.
Presented as published in 1896. 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
297Calories
9 gProtein
48 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein9.1 g
Carbohydrates48 g
Fiber0 g
Sugars0.8 g
Total Fat8.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Cholesterol0.5 mg
Sodium1058 mg
Potassium88 mg
Calcium277 mg
Iron4 mg
Magnesium24 mg
Phosphorus179 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline0.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 38. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUITS 2 cups bread flour 2 tablespoons shortening 4 teaspoons baking powder 34 to 1 cup milk or half 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.