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Brown Biscuits
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
591Calories
14 gProtein
102 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein14 g
Carbohydrates102 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium3285 mg
Potassium175 mg
Calcium1198 mg
Iron9.3 mg
Magnesium39 mg
Phosphorus573 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline6.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 58. The excerpt below is the record exactly as published.
BROWN BISCUITS.— Sift 2 cups flour, 3 tablespoons baking powder and 1 teaspoon salt into a mixing bowl, rulb in thoroughly 2 generous tablespoons butter or lard, then add 1 cup of fine bran
Cook this with the app: pantry check, scaling, and the assistant.