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Biscuits
From How we cook in Tennessee .., 1906
Serves 12
Presented as published in 1906. 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
173Calories
5 gProtein
33 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.2 mg
Sodium80 mg
Potassium60 mg
Calcium54 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline1.4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 71. The excerpt below is the record exactly as published.
Biscuits. — Into a quart of sifted Dainty flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix to- gether while dry, then rub into it a piece of lard a little larger than an egg; mix with cold sweet milk
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