vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Breakfast Biscuit
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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
824Calories
35 gProtein
154 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein35 g
Carbohydrates154 g
Fiber6 g
Sugars4.8 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol92 mg
Sodium314 mg
Potassium635 mg
Calcium173 mg
Iron11 mg
Magnesium75 mg
Phosphorus477 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D1.3 mcg
Vitamin C0.1 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate823 mcg
Choline83 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 129. The excerpt below is the record exactly as published.
BREAKFAST BISCUIT Beat two eggs, half a teaspoon of salt, a heaping tablespoon of butter, and a pint of milk with two pounds of flour. Stir in three-fourths of a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.