Bread Biscuits
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1638Calories
41 gProtein
315 gCarbs
37 gFat
Full nutrition (24 nutrients)
Calories1638 kcal
Protein41 g
Carbohydrates315 g
Fiber9.1 g
Sugars18 g
Total Fat37 g
Saturated Fat0 g
Cholesterol63 mg
Sodium2092 mg
Potassium176 mg
Calcium28 mg
Iron23 mg
Magnesium34 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin C0 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water17 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.
Bread Biscuits. Take one pound of bread dough, more or less, as needed. When it is being molded for the pans, work into it two tablespoons of butter, at first chopping it in with a knife. Sprinkle flour on the board
Cook this with the app: pantry check, scaling, and the assistant.