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Beaten Biscuit
From The Henderson cook book, 1914
Serves 10
Recipe attributed to Mrs. J. D. Rose.
Presented as published in 1914. 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
230Calories
5 gProtein
35 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein4.9 g
Carbohydrates35 g
Fiber0 g
Sugars0 g
Total Fat7.8 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.8 g
Cholesterol6.7 mg
Sodium971 mg
Potassium62 mg
Calcium9.8 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate73 mcg
Choline3.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 36. The excerpt below is the record exactly as published.
BEATEN BISCUIT. One pound flour, 2% ounces lard, V-/2 gills water, salt- spoon salt
Cook this with the app: pantry check, scaling, and the assistant.