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Beaten Biscuit
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
328Calories
8 gProtein
50 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein7.8 g
Carbohydrates50 g
Fiber0 g
Sugars1.5 g
Total Fat11 g
Saturated Fat4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol12 mg
Sodium304 mg
Potassium131 mg
Calcium50 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline9.8 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.
Beaten Biscuit — One qt. flour, 2% oz. lard, 1 teacup milk, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.