Biscuits and Scones
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
One cup of flour makes five biscuits of average size. If using sour milk, adjust the leavening agents accordingly.
Presented as published in 1913. 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
664Calories
18 gProtein
108 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein18 g
Carbohydrates108 g
Fiber0 g
Sugars5.9 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium4492 mg
Potassium1161 mg
Calcium698 mg
Iron8.2 mg
Magnesium51 mg
Phosphorus453 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 30. The excerpt below is the record exactly as published.
Biscuits and Scones. 1 scant cup sifted flour. 2 tsp. baking powder, or 1 tsp. cream of tartar and % tsp. soda. 1% tsp. salt. 1 tbsp. shortening, lard or butter, or half of each. ¥% cup (about) milk,
Cook this with the app: pantry check, scaling, and the assistant.