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Beaten Biscuit
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
979Calories
27 gProtein
194 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium1176 mg
Potassium341 mg
Calcium52 mg
Iron14 mg
Magnesium68 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline3.4 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 89. The excerpt below is the record exactly as published.
Beaten Biscuit. — To two cups of flour add half a tablespoonful of lard and half a teaspoonful of salt. Rub the lard well through the flour, moisten gradually with half a cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.