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Biscuit (Baking Powder)
From The Pattern cook-book, 1890
Serves 4
This quantity will make one dozen large biscuits, or eighteen if cut with a small cutter.
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
521Calories
14 gProtein
98 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat8.7 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium821 mg
Potassium171 mg
Calcium155 mg
Iron7.3 mg
Magnesium34 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 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)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline3.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 157. The excerpt below is the record exactly as published.
BISCUIT. (baking powder.) One quart of flour, Two heaping tea-spoonfuls of baking powder. Sweet milk to moisten. One tea-spoonful of salt. Two even table-spoonfuls of lard
Cook this with the app: pantry check, scaling, and the assistant.