Baking Powder Biscuits
From Student's manual in household arts, 1915
Biscuit dough should be handled as little as possible.
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
1301Calories
35 gProtein
209 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1301 kcal
Protein35 g
Carbohydrates209 g
Fiber0 g
Sugars12 g
Total Fat38 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium3841 mg
Potassium710 mg
Calcium1131 mg
Iron16 mg
Magnesium100 mg
Phosphorus808 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 44. The excerpt below is the record exactly as published.
Baking Powder Biscuits. 2 C. flour - i t. salt 3 t. baking powder 2 T. shortening I C. (?) milk
Cook this with the app: pantry check, scaling, and the assistant.