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Beat Biscuit
From The household cook book, 1902
Serves 12
Presented as published in 1902. 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
316Calories
9 gProtein
65 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein9.1 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol3.7 mg
Sodium196 mg
Potassium114 mg
Calcium16 mg
Iron4.7 mg
Magnesium22 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 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)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0.6 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 211. The excerpt below is the record exactly as published.
BEAT BISCUIT — Take 2 quarts of flour, 1 teaspoon salt, 1 ta- blespoon of butter and 1 tablespoon of lard rubbed in the flour; mix to a stiff dough with water
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