Beaten Biscuit

Name: Beaten Biscuit
Ingredients: one quart of sifted flour; a dessertspoonful of butter; the same of lard; a teaspoonful of salt; a teacupful of milk

From National viands à la mode, 1895

Presented as published in 1895. 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

1877Calories

55 gProtein

388 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories1877 kcal

Protein55 g

Carbohydrates388 g

Fiber0 g

Sugars0 g

Total Fat16 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.5 g

Cholesterol15 mg

Sodium2344 mg

Potassium683 mg

Calcium97 mg

Iron28 mg

Magnesium134 mg

Phosphorus543 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline2.3 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Beaten Biscuit. (Canadian) To one quart of sifted flour add a dessertspoon- ful of butter, the same of lard, and a teaspoonful of salt, and make it into a stiff dough with a teacupful of milk

Cook this with the app: pantry check, scaling, and the assistant.