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Barley and Rice Biscuits

Name: Barley and Rice Biscuits
Yield: 1 servings
Ingredients: 1 Cup Barley Flour; 1 Cup Rice Flour; 1 Teaspoon Salt; 4 Teaspoons Baking Powder; 1 Tablespoon Fat; 1 Cup Milk

From The bride's cook book, 1915

Serves 1

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

1066Calories

28 gProtein

213 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1066 kcal

Protein28 g

Carbohydrates213 g

Fiber17 g

Sugars12 g

Total Fat13 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium4338 mg

Potassium924 mg

Calcium1397 mg

Iron6.4 mg

Magnesium173 mg

Phosphorus1046 mg

Zinc5.2 mg

Copper0.8 mg

Manganese2.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.3 mg

Folate20 mcg

Choline43 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 22. The excerpt below is the record exactly as published.

BARLEY AND RICE BISCUITS 1 Cup Barley Flour 1 Cup Rice Flour 1 Teaspoon Salt 4 Teaspoons Baking Powder 1 Tablespoon Fat 1 Cup Milk

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