Biscuit Loaf
From Camp cookery (Kephart), 1910
Best served hot; dries out quickly.
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
2761Calories
82 gProtein
585 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2761 kcal
Protein82 g
Carbohydrates585 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3778 mg
Potassium1026 mg
Calcium941 mg
Iron44 mg
Magnesium209 mg
Phosphorus1104 mg
Zinc5.5 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 51. The excerpt below is the record exactly as published.
Biscuit Loaf. — This is a standard camp bread, because it bakes quickly. It is good so long as it is hot, but it dries out soon and will not keep. For four men: 3 pints flour, 3 heaping teaspoonfuls baking powder, 1 heaping teaspoonful salt, 2 heaping tablespoonfuls cold grease, 1 scant pint cold water
Cook this with the app: pantry check, scaling, and the assistant.