Biscuit, Beater
From Jane Hamilton's recipes, 1909
Better with cream instead of milk.
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
2603Calories
62 gProtein
398 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories2603 kcal
Protein62 g
Carbohydrates398 g
Fiber0 g
Sugars10 g
Total Fat85 g
Saturated Fat32 g
Monounsaturated Fat33 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol93 mg
Sodium2424 mg
Potassium1002 mg
Calcium359 mg
Iron28 mg
Magnesium159 mg
Phosphorus757 mg
Zinc4.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.5 mg
Niacin (B3)34 mg
Folate803 mcg
Choline73 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 23. The excerpt below is the record exactly as published.
BISCUIT, BEATER Take a quart of flour, two and a half ounces of lard, one and three-quarters gills of milk, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.