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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
172Calories
5 gProtein
32 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories172 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol2 mg
Sodium196 mg
Potassium57 mg
Calcium8.7 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 63. The excerpt below is the record exactly as published.
Beaten Biscuit. One quart of flour sifted, lard size of an egg, 1 teaspoon of salt, % pint of water and ^ pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.