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Biscuits, Sherwood
From Harper's cook book encyclopædia, 1902
Serves 10
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
293Calories
9 gProtein
60 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein9.4 g
Carbohydrates60 g
Fiber0.3 g
Sugars1.2 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium998 mg
Potassium144 mg
Calcium43 mg
Iron4.3 mg
Magnesium23 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate143 mcg
Choline3.9 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 39. The excerpt below is the record exactly as published.
Biscuits, Sherwood. — For break- fast, make up at night one pint of flour with a table-spoonful of yeast, ex- actly as if for light bread. In the morning work in one quart of flour, with a heaping table-spoonful of lard and butter mixed, an even dessert- spoonful of salt, and half a pint of buttermilk
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