Beaten Biscuit
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
4717Calories
82 gProtein
582 gCarbs
229 gFat
Full nutrition (33 nutrients)
Calories4717 kcal
Protein82 g
Carbohydrates582 g
Fiber0 g
Sugars0 g
Total Fat229 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium2358 mg
Potassium1024 mg
Calcium151 mg
Iron42 mg
Magnesium203 mg
Phosphorus813 mg
Zinc5.7 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline108 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 108. The excerpt below is the record exactly as published.
Beaten Biscuit. Three pints of sifted flour ; one cup of lard ; one tea- spoonful of salt. Rub the lard and flour well together, and make into a very stiff dough with about a cup of milk or water : a little more may be necessary. Beat the dough with a rolling-pin for half an hour, or run through the little machine that comes for the purpose. Make into small biscuit, prick several times, and bake till brown. Wafers. One pint of sifted flour ; a piece of butter the size of a walnut ; half a teaspoonful of salt. Rub butter and flour together, and make into dough with half a cup of warm milk. Beat half an hour with the rolling-pin. Then take a bit of it no larger than a nut, and roll to the size of a saucer. They can not be too thin. Flour the pans lightly, and bake in a quick oven from five to ten minutes. Waffles. One pint of flour ; one teaspoonful of baking powder ; half a teaspoonful of salt ; three eggs ; butter the size of an egg ; and one and a quarter cups of milk. Sift salt and baking powder with the flour ; rub in the BBEAB AND BREAKFAST CAKES. 217 butter. Mix and add the beaten yolks and milk, and last stir in the whites which have been beaten to a stiff froth. Bake at once in well-greased waffle-irons. By using two cups of milk, the mixture is right for pancakes. If sour milk is used, substitute soda for the baking powder. Sour cream makes delicious waffles. Rice or Hominy Waffles. One pint of warm boiled rice or hominy ; one cup of sweet or sour milk ; butter the size of a walnut ; three eggs ; one teaspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.