Brown 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
1622Calories
40 gProtein
289 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1622 kcal
Protein40 g
Carbohydrates289 g
Fiber3 g
Sugars0.6 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.1 g
Cholesterol26 mg
Sodium7.5 mg
Potassium528 mg
Calcium73 mg
Iron20 mg
Magnesium98 mg
Phosphorus405 mg
Zinc3.1 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)24 mg
Folate614 mcg
Choline27 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.
Brown Biscuit. Chopped Potatoes. Coffee. Chocolate. Crisped Smoked Beef, — Boil slices of smoked beef for five minutes; take them 55 WHAT TO EAT — HOW TO SERVE IT out, dry, and put into the frying-pan with a tablespoonf ul of butter; stir about until crisp, but not too dry. Brown Biscuit — One cup white flour, two cups Graham flour, two tablespoonf uls lard, two teaspoonf uls baking-powder, a little salt, milk enough to make a soft dough
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