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Buttermilk Biscuit
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
260Calories
7 gProtein
49 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein6.9 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol3.3 mg
Sodium4.5 mg
Potassium89 mg
Calcium16 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline2 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 25. The excerpt below is the record exactly as published.
Buttermilk Biscuit — One quart flour, one teaspoon soda butter or lard size of an egg, a little salt, and buttermilk to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.