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Beaten Biscuit
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
237Calories
3 gProtein
24 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium292 mg
Potassium43 mg
Calcium6.4 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline6.8 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 13. The excerpt below is the record exactly as published.
Beaten Biscuit. 1 pint flour. 1 teaspoon salt. ^ cup lard. Milk and water in eqnal quanti- ties to make a rather stiff doug
Cook this with the app: pantry check, scaling, and the assistant.