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Beaten Biscuit
From Atlanta women's club cook book, 1921
Serves 8
Condensed milk is preferred in making these biscuits. This quantity makes two dozen small biscuits.
Presented as published in 1921. 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
345Calories
7 gProtein
45 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein6.7 g
Carbohydrates45 g
Fiber0 g
Sugars0.7 g
Total Fat16 g
Saturated Fat5.8 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol15 mg
Sodium299 mg
Potassium100 mg
Calcium30 mg
Iron3.2 mg
Magnesium17 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline9.8 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.
BEATEN BISCUIT. 1 lb. flour. 1/4 lb. lard. % cup milk. 1 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.