Beaten Biscuit
From Popular cook book, 1899
Presented as published in 1899. 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
2539Calories
55 gProtein
388 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories2539 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat85 g
Saturated Fat31 g
Monounsaturated Fat35 g
Polyunsaturated Fat8.7 g
Cholesterol74 mg
Sodium2343 mg
Potassium683 mg
Calcium97 mg
Iron28 mg
Magnesium134 mg
Phosphorus542 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 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
Choline39 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 14. The excerpt below is the record exactly as published.
BEATEN BISCUIT. Mix well two and three-fourths ounces lard and one teaspoonful salt, into one quart flour
Cook this with the app: pantry check, scaling, and the assistant.