Buttermilk Biscuit
From Crescent cook book, 1920
Presented as published in 1920. 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
972Calories
30 gProtein
200 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories972 kcal
Protein30 g
Carbohydrates200 g
Fiber0 g
Sugars3.9 g
Total Fat28 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol72 mg
Sodium1033 mg
Potassium457 mg
Calcium666 mg
Iron15 mg
Magnesium78 mg
Phosphorus539 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate405 mcg
Choline12 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 4. The excerpt below is the record exactly as published.
BUTTERMILK BISCUIT 1 pint Flour 2 teaspoons Crescent Baking Powder 1 pinch Salt 2 level tablespoons Butter 23 cup of Fresh Buttermilk
Cook this with the app: pantry check, scaling, and the assistant.