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Beaten Biscuits
From The Rural cook book, 1907
Serves 2
They should be brown on top, white on the sides, and extremely white inside.
Presented as published in 1907. 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
979Calories
27 gProtein
194 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium9.7 mg
Potassium341 mg
Calcium51 mg
Iron14 mg
Magnesium68 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline3.4 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 61. The excerpt below is the record exactly as published.
Beaten Biscuits. — One quart of sifted fiour, one tablespoonful of lard, one-half pint cold water
Cook this with the app: pantry check, scaling, and the assistant.