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Biscuit, American

Name: Biscuit, American
Yield: 2 servings
Ingredients: 1 % pints of buttermilk; a little salt, 2 spoonfuls of salt; 2 spoonfuls of carbonate of potash; 4 tablespoonfuls of hot water; Mix flour enough to be stiff; Add shortening

From Consult me, 1902

Serves 2

Presented as published in 1902. 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

383Calories

13 gProtein

28 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories383 kcal

Protein13 g

Carbohydrates28 g

Fiber0 g

Sugars18 g

Total Fat25 g

Saturated Fat10 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat4 g

Cholesterol40 mg

Sodium7384 mg

Potassium512 mg

Calcium428 mg

Iron0.9 mg

Magnesium40 mg

Phosphorus324 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate38 mcg

Choline53 mg

Caffeine0 mg

Water352 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 67. The excerpt below is the record exactly as published.

BISCUIT, American. — Butter- milk, x % pints ; a little salt, 2 spoonfuls of carbonate of potash dissolved in 4 table-spoonfuls of hot water. Mix flour enough to be stiff. Add shorten- in

Cook this with the app: pantry check, scaling, and the assistant.