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Beaten Biscuit
From The white ribbon cook book, 1894
Serves 12
They should not be heavy and dark in the middle.
Presented as published in 1894. 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
218Calories
5 gProtein
33 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein5.2 g
Carbohydrates33 g
Fiber0 g
Sugars1 g
Total Fat7.2 g
Saturated Fat2.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol8 mg
Sodium203 mg
Potassium87 mg
Calcium33 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline6.6 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.
Beaten Biscuit — One qt. flour, 2% oz. lard, 1 teacup milk, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.