nut-freeegg-freesoy-freefish-freeshellfish-free
Biscuits
From European and American cuisine, 1914
Serves 1
Serve in a napkin.
Presented as published in 1914. 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
1078Calories
33 gProtein
205 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1078 kcal
Protein33 g
Carbohydrates205 g
Fiber0 g
Sugars11 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol26 mg
Sodium1476 mg
Potassium616 mg
Calcium404 mg
Iron14 mg
Magnesium89 mg
Phosphorus504 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline35 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 364. The excerpt below is the record exactly as published.
Biscuits. — Sift 1 pint fiour with 179 teaspoonful baking pow- der into a bowl, add 7t teaspoonful salt, 7s teaspoonful sugar, and 1 heaping teaspoonful lard. Rub the lard and fiour fine together, add 7s V^^^ of milk
Cook this with the app: pantry check, scaling, and the assistant.