Beaten Biscuit
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
2327Calories
55 gProtein
388 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories2327 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat62 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Cholesterol52 mg
Sodium3519 mg
Potassium683 mg
Calcium105 mg
Iron28 mg
Magnesium136 mg
Phosphorus542 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 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
Choline27 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 2. The excerpt below is the record exactly as published.
BEATEN BISCUIT One quart flour, %4 cup lard, 1% teaspoon salt, I cup cold water
Cook this with the app: pantry check, scaling, and the assistant.