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Bran Biscuits
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
149Calories
4 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein3.8 g
Carbohydrates37 g
Fiber6.6 g
Sugars16 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium482 mg
Potassium497 mg
Calcium56 mg
Iron3.3 mg
Magnesium143 mg
Phosphorus170 mg
Zinc1.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 58. The excerpt below is the record exactly as published.
BRAN BISCUITS.— 2 cups of cleaned wheat bran, 1 cup of white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix thoroughly and add 5^ cup of molasses and lYi cups of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.