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Baking Powder Biscuits
From The Toronto Cook Book, 1915
Serves 2
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
1044Calories
27 gProtein
196 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1044 kcal
Protein27 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium2117 mg
Potassium343 mg
Calcium574 mg
Iron15 mg
Magnesium71 mg
Phosphorus465 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 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
Choline6.7 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.
Baking Powder Biscuits One quart flour, one level teaspoon salt, four teaspoons baking powder, two tablespoons butter or lard, milk or milk and water to mix
Cook this with the app: pantry check, scaling, and the assistant.