Beaten Biscuits
From Durham cook book ..., 1921
Recipe by Mrs. M. S. Whitted.
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
2754Calories
82 gProtein
582 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2754 kcal
Protein82 g
Carbohydrates582 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3515 mg
Potassium1024 mg
Calcium145 mg
Iron42 mg
Magnesium201 mg
Phosphorus813 mg
Zinc5.4 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Choline0 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.
BEATEN BISCUITS. Put one and one-half teaspoonfuls salt to one and one- half quarts of flour. Sift twice and mix well with a teacupful of lard. MoisteJi with ice wate
Cook this with the app: pantry check, scaling, and the assistant.