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Beaten Biscuit
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
263Calories
6 gProtein
45 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein5.7 g
Carbohydrates45 g
Fiber0.5 g
Sugars11 g
Total Fat7.6 g
Saturated Fat3.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol3.9 mg
Sodium206 mg
Potassium110 mg
Calcium34 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.5 mcg
Vitamin E0.4 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate69 mcg
Choline13 mg
Caffeine2.4 mg
Water4.8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.
Beaten Biscuit. Take 1 quart of flour after it has beeu sifted and add 1 table- spoon of lard, 1 teaspoon of salt and 1 teacup of icewater and milk, mix a stiff dough and beat until soft. Cook in hot oven. Yeast Powder Biscuit. One quart of flour, 1 kitchen spoon of lard, 1 teaspoon of salt, 2 teaspoons of baking powder, enough milk to make a soft dough. Cut biscuit out, and bake in hot oven. English Biscuit. One and one-fourth pints of flour, 1 coffee cup of corn starch, 3 tablespoons of sugar, 1 teaspoon of salt, 2 teaspoons of baking pow- der, 3 tablespoons of lard
Cook this with the app: pantry check, scaling, and the assistant.