Baking Powder Biscuits
From Standard Paper-Bag Cookery, 1912
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
2060Calories
67 gProtein
407 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2060 kcal
Protein67 g
Carbohydrates407 g
Fiber0 g
Sugars18 g
Total Fat19 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium3423 mg
Potassium1233 mg
Calcium1068 mg
Iron29 mg
Magnesium180 mg
Phosphorus1105 mg
Zinc5.2 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)34 mg
Folate803 mcg
Choline65 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 45. The excerpt below is the record exactly as published.
Baking Powder Biscuits. — Sift together three times over one quart of flour, two rounded teaspoonfuls baking powder, and a teaspoonful of salt. Rub in with the tips of the fingers one rounding tablespoonful vegetable shortening or butter, and when the flour feels mealy, add slowly a cup and a half of milk
Cook this with the app: pantry check, scaling, and the assistant.