Baking-Powder Biscuits

Name: Baking-Powder Biscuits
Ingredients: To six quarts of flour; eight tablespoonfuls of baking powder; two spoonfuls salt; eight tablespoonfuls of clear cold bacon fat; sufficient cold water (never warm water)

From Manual for army cooks, 1896

Do not knead the dough to preserve the leavening properties.

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

11997Calories

328 gProtein

2356 gCarbs

147 gFat

Full nutrition (33 nutrients)

Calories11997 kcal

Protein328 g

Carbohydrates2356 g

Fiber0.2 g

Sugars0 g

Total Fat147 g

Saturated Fat40 g

Monounsaturated Fat46 g

Polyunsaturated Fat11 g

Cholesterol98 mg

Sodium25499 mg

Potassium4117 mg

Calcium6841 mg

Iron181 mg

Magnesium833 mg

Phosphorus5582 mg

Zinc22 mg

Copper4.7 mg

Manganese23 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)28 mg

Riboflavin (B2)13 mg

Niacin (B3)203 mg

Folate4815 mcg

Choline44 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 117. The excerpt below is the record exactly as published.

BAKING-POWDER BISCUITS AND BREAD. To six quarts of flour add eight tablespoonfuls of baking powder, two spoonfuls salt, and stir thor- oughly together ; then add about eight tablesj^oon- fuls of clear cold bacon fat; stir again, and add sufficient cold water (never warm water)

Cook this with the app: pantry check, scaling, and the assistant.