sidevegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Buttermilk Biscuit
From The New century cook book, 1899
Serves 6
Be careful not to get the dough too stiff.
Presented as published in 1899. 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
452Calories
10 gProtein
70 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein10 g
Carbohydrates70 g
Fiber0 g
Sugars4.6 g
Total Fat14 g
Saturated Fat2.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol4.8 mg
Sodium1067 mg
Potassium144 mg
Calcium22 mg
Iron4.8 mg
Magnesium24 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A24 mcg
Vitamin E2 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate139 mcg
Choline13 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 9. The excerpt below is the record exactly as published.
Buttermilk Biscuit. One quart of flour, one teaspoonful of soda sifted three times with the flour and a teaspoonful of salt, one pint of really sour buttermilk, one tablespoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.