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Biscuits

Name: Biscuits
Yield: 30 servings
Ingredients: 12 cupfuls flour; 2 tablespoonfuls salt; % cupful baking powder; 1% cupfuls shortening; 1^ quarts milk

From The farm cook & rule book, 1923

Serves 30

Presented as published in 1923. 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

297Calories

7 gProtein

41 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein6.5 g

Carbohydrates41 g

Fiber0 g

Sugars1.6 g

Total Fat12 g

Saturated Fat3.2 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol3.9 mg

Sodium856 mg

Potassium118 mg

Calcium258 mg

Iron3.2 mg

Magnesium18 mg

Phosphorus165 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.4 mg

Folate80 mcg

Choline5.8 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 96. The excerpt below is the record exactly as published.

Biscuits 12 cupfuls flour 2 tablespoonfuls salt % cupful baking powder 1% cupfuls shortening 1^ quarts milk

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