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Buttermilk Biscuit
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
726Calories
23 gProtein
137 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein23 g
Carbohydrates137 g
Fiber0 g
Sugars7.9 g
Total Fat9.4 g
Saturated Fat3.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol19 mg
Sodium952 mg
Potassium447 mg
Calcium219 mg
Iron9.5 mg
Magnesium61 mg
Phosphorus319 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate276 mcg
Choline24 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 262. The excerpt below is the record exactly as published.
BUTTERMILK BISCUIT. Sift a quart of flour with a heaping teaspoonful of soda, and a level teaspoonful of salt ; rub into the flour a heaping teaspoonful of lard ; butter or flour a baking-pan, and see that the oven is quite hot ; then quickly mix with the pre- pared flour a pint of buttermilk
Cook this with the app: pantry check, scaling, and the assistant.