Biscuit
From Jane Hamilton's recipes, 1909
This recipe can also be used for muffins and soda crackers.
Presented as published in 1909. 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
2530Calories
65 gProtein
402 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories2530 kcal
Protein65 g
Carbohydrates402 g
Fiber0 g
Sugars15 g
Total Fat74 g
Saturated Fat28 g
Monounsaturated Fat28 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol90 mg
Sodium126 mg
Potassium1139 mg
Calcium470 mg
Iron28 mg
Magnesium170 mg
Phosphorus849 mg
Zinc5 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)34 mg
Folate803 mcg
Choline82 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 25. The excerpt below is the record exactly as published.
biscuit are made with one drachm bicarbonate of soda and two drachms of cream of tartar to one quart of flour, two or three ounces of lard, a little salt, and two gills and a half of milk
Cook this with the app: pantry check, scaling, and the assistant.