vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Biscuits, American
From Consult me, 1902
Serves 8
Better with sugar added.
Presented as published in 1902. 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
857Calories
25 gProtein
182 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories857 kcal
Protein25 g
Carbohydrates182 g
Fiber0 g
Sugars7.1 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium10 mg
Potassium314 mg
Calcium49 mg
Iron13 mg
Magnesium62 mg
Phosphorus250 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 67. The excerpt below is the record exactly as published.
BISCUITS, American. — Rub half a pound of butter into four pounds of flour, and a full pint of milk or water. Well wet them up. Break your dough well, and bake them in a hot oven. They will be better with two ounces of sugar added. Cut out with the top of a wine-glass. These biscuits are made light by dissolving a quarter of a teaspoonful of salt of tartar in half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.