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Baking-Powder Biscuits
From Lessons in cooking through preparation of meals, 1912
Serves 1
Refer to page 24 for detailed instructions.
Presented as published in 1912. 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
1042Calories
27 gProtein
199 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1042 kcal
Protein27 g
Carbohydrates199 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium5390 mg
Potassium345 mg
Calcium1097 mg
Iron16 mg
Magnesium73 mg
Phosphorus659 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
Water144 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
BAKING-POWDER BISCUITS CURRANT JELLY TEA Scalloped Salmon and Spaghetti Break ^ c spaghetti into short pieces, cover with boihng salted water and boil until tender, about 20 m. Free i can of salmon from the bones and the skin, lay in layers in a baking dish, alternating with the spaghetti. Pour over all i c Thin White Sauce (p. 38, i T flour, 2 T butter, I c milk), seasoned well with salt, pepper, and i T lemon juice. Cover with buttered crumbs and bake 20 m in a moderate oven. Baking-powder Biscuits 2 c flour, 4 t baking-powder, ij^ t salt, i T shortening,
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