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Biscuit
From The encyclopædia of practical cookery, 1890
Serves 16
Presented as published in 1890. 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
488Calories
12 gProtein
90 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein12 g
Carbohydrates90 g
Fiber0 g
Sugars0 g
Total Fat8.8 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.8 g
Cholesterol6.7 mg
Sodium833 mg
Potassium739 mg
Calcium22 mg
Iron6.5 mg
Magnesium30 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline3.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 43. The excerpt below is the record exactly as published.
2oz. of cream of tartar and loz. of bicarbonate of soda with 41b. of flour, and rub into this 4oz. of lard ; make a bay and work in a little more than Joz. of salt and sufficient churned milk to make a dough. Form the dough when well worked with a biscuit
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