Biscuit Crust
From Berridge House recipe book, 1910
Presented as published in 1910. 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
No method was recorded for this recipe.
Nutrition per serving
1370Calories
19 gProtein
124 gCarbs
92 gFat
Full nutrition (33 nutrients)
Calories1370 kcal
Protein19 g
Carbohydrates124 g
Fiber2.8 g
Sugars6.8 g
Total Fat92 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol184 mg
Sodium23 mg
Potassium349 mg
Calcium82 mg
Iron9 mg
Magnesium49 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C53 mg
Vitamin A66 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.7 mg
Folate263 mcg
Choline145 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.
Biscuit Crust 5 oz. flour, 1 teaspoonful of sugar, 3 oz. shortening, squeeze of lemon, 1 yolk, cold water
Cook this with the app: pantry check, scaling, and the assistant.