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Barley Drop Biscuits
From The bride's cook book, 1915
Serves 6
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
No method was recorded for this recipe.
Nutrition per serving
193Calories
5 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein4.6 g
Carbohydrates41 g
Fiber6.7 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium324 mg
Potassium192 mg
Calcium192 mg
Iron2 mg
Magnesium47 mg
Phosphorus187 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 6 servings.
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 DROP BISCUITS 2'/2 Cups Barley Flour 4 Teaspoons Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.