Biscuits
From Simple cooking of wholesome food for the farm home, 1913
Adjust liquid based on flour type.
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
927Calories
27 gProtein
199 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories927 kcal
Protein27 g
Carbohydrates199 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4226 mg
Potassium345 mg
Calcium1098 mg
Iron16 mg
Magnesium74 mg
Phosphorus659 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 14. The excerpt below is the record exactly as published.
Biscuits. — Two cups flour, four teaspoons baking powder, one teaspoon salt, two to four tablespoons fat, three-fourths cup sweet milk and water, or all water or all milk
Cook this with the app: pantry check, scaling, and the assistant.