Breakfast Biscuit
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
570Calories
16 gProtein
31 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein16 g
Carbohydrates31 g
Fiber0 g
Sugars32 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol116 mg
Sodium187 mg
Potassium734 mg
Calcium601 mg
Iron0 mg
Magnesium58 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline100 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
Breakfast Biscuit. Savory Potatoes. Cocoa. Coffee. Breakfast Biscuit — Two cups milk, half cake yeast dissolved in warm water, two tea- spoonfuls white sugar, two tablespoonfuls lard, one tablespoonfnl butter, saltspoonful salt, flour for soft dough
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