Breakfast Biscuit

Name: Breakfast Biscuit
Ingredients: 1 quart sweet milk; cup melted butter; a little salt; 2 teaspoons Royal Baking Powder; flour enough to make a stiff batter

From The royal baker and pastry cook, 1902

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

1548Calories

2 gProtein

2 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories1548 kcal

Protein1.8 g

Carbohydrates2.3 g

Fiber0 g

Sugars0.1 g

Total Fat175 g

Saturated Fat109 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.5 g

Omega-30.7 g

Cholesterol463 mg

Sodium724 mg

Potassium52 mg

Calcium705 mg

Iron1 mg

Magnesium7.8 mg

Phosphorus932 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1473 mcg

Vitamin E5 mg

Vitamin K15 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate6.5 mcg

Choline40 mg

Caffeine0 mg

Water35 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 12. The excerpt below is the record exactly as published.

Breakfast Biscuit. — Take 1 quart sweet milk, cup melted butter, a little salt, 2 tear spoons Royal Baking Powder, flour enough to make a stiif batter

Cook this with the app: pantry check, scaling, and the assistant.