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Beaten Biscuit

Name: Beaten Biscuit
Yield: 10 servings
Ingredients: one quart of flour; one table-spoonful of lard; a pinch of salt; sufficient water to make a stiff dough

From The new Kentucky home cook book, 1884

Serves 10

Miss Mollie Chiles, Lexington, Ky.

Presented as published in 1884. 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

206Calories

5 gProtein

39 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories206 kcal

Protein5.5 g

Carbohydrates39 g

Fiber0 g

Sugars0 g

Total Fat3.2 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.3 g

Cholesterol2.4 mg

Sodium1 mg

Potassium68 mg

Calcium9.5 mg

Iron2.8 mg

Magnesium13 mg

Phosphorus54 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 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)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate80 mcg

Choline1.2 mg

Caffeine0 mg

Water4.9 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.

BEATEN BISCUIT. Take one quart of flour, one table-spoonful of lard, a pinch of salt, sufficient water to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.