Biscuit
From Principles of cookery, 1910
Pastry flour makes more delicate biscuits than bread flour.
Presented as published in 1910. 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
1040Calories
27 gProtein
198 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1040 kcal
Protein27 g
Carbohydrates198 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2589 mg
Potassium344 mg
Calcium836 mg
Iron16 mg
Magnesium72 mg
Phosphorus562 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 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
Choline0 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 86. The excerpt below is the record exactly as published.
Biscuit.* Two cups sifted flour, three teaspoons of baking powder, one-half teaspoon of salt ; sift together, rub in one table- spoon of shortening — butter, oleo, lard or drippings. Mix as soft as can be handled with about two-thirds cup of milk or water
Cook this with the app: pantry check, scaling, and the assistant.