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Biscuits with Berries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Raspberries or blackberries can be used similarly.
Presented as published in 1907. 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
595Calories
4 gProtein
142 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories595 kcal
Protein3.8 g
Carbohydrates142 g
Fiber0.2 g
Sugars122 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol0.4 mg
Sodium74 mg
Potassium741 mg
Calcium106 mg
Iron1.6 mg
Magnesium59 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C268 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.6 mcg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 50. The excerpt below is the record exactly as published.
Biscuits with Berries Take cold biscuits (one for each person to be served), split open, spread each half liberally with butter and place in the oven to get hot. To 1 qt strawberries add 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.