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
Nutrition per serving
1387Calories
23 gProtein
123 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1387 kcal
Protein23 g
Carbohydrates123 g
Fiber2.8 g
Sugars6.9 g
Total Fat92 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium400 mg
Calcium81 mg
Iron9.4 mg
Magnesium52 mg
Phosphorus268 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.7 mg
Folate261 mcg
Choline152 mg
Caffeine0 mg
Water141 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.