Baking Powder Biscuits
From A simple course in home economics for rural schools, 1916
When substituting cottolene for lard or butter, use one-third less than the recipe calls for.
Presented as published in 1916. 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
1155Calories
27 gProtein
198 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories1155 kcal
Protein27 g
Carbohydrates198 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3749 mg
Potassium344 mg
Calcium832 mg
Iron16 mg
Magnesium71 mg
Phosphorus562 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
Water25 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 47. The excerpt below is the record exactly as published.
Baking Powder Biscuits 2 C. flour 3 t. baking powder 1 t. salt Sift twice, add 2 T. shortening — Work in with tips of fingers, add about % C. liquid (water or milk)
Cook this with the app: pantry check, scaling, and the assistant.