Biscuits

Name: Biscuits
Ingredients: 1 quart flour; 2 heaping teaspoons baking powder; 1 teaspoon salt; 2 tablespoons lard; two-thirds pint cream; milk to make soft dough

From The Carbon County cook book, 1926

Presented as published in 1926. 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

3162Calories

61 gProtein

402 gCarbs

146 gFat

Full nutrition (33 nutrients)

Calories3162 kcal

Protein61 g

Carbohydrates402 g

Fiber0 g

Sugars0 g

Total Fat146 g

Saturated Fat75 g

Monounsaturated Fat35 g

Polyunsaturated Fat3 g

Cholesterol349 mg

Sodium3348 mg

Potassium989 mg

Calcium811 mg

Iron29 mg

Magnesium155 mg

Phosphorus915 mg

Zinc4.3 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K7.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline14 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 3. The excerpt below is the record exactly as published.

Biscuits. 1 quart flour, 2 heaping teaspoons baking powder, © 1 teaspoon salt, 2 tablespoons lard or two-thirds pint cream, milk to make soft dough

Cook this with the app: pantry check, scaling, and the assistant.