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Barley Drop Biscuits
From The bride's cook book, 1915
Serves 2
One cup ground rolled oats or oat flour may be substituted for part of the barley flour. If so, the flavor will be improved by adding a teaspoon of sugar.
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
653Calories
18 gProtein
129 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein18 g
Carbohydrates129 g
Fiber20 g
Sugars5.9 g
Total Fat7.7 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2185 mg
Potassium760 mg
Calcium728 mg
Iron6.2 mg
Magnesium155 mg
Phosphorus684 mg
Zinc3.9 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.4 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 2 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 BAN FRANCISCO. SECTION 3 37 BRIDE'S COOK BOOK 1 Cup Milk Vz Tablespoon Fat 1 Teaspoon Salt
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