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Beaten Biscuit
From Original White House Cookbook, 1887
Serves 10
Regularity of motion is key to making the biscuit nice.
Presented as published in 1887. 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
389Calories
12 gProtein
79 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein12 g
Carbohydrates79 g
Fiber0 g
Sugars1.2 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium252 mg
Potassium180 mg
Calcium52 mg
Iron5.7 mg
Magnesium30 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate163 mcg
Choline19 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 161. The excerpt below is the record exactly as published.
BEATEN BISCUIT. Two QUARTS of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg ; make up with half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.