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Buttermilk Biscuits
From A calendar of dinners, with 615 recipes, 1913
Serves 10
Sufficient for thirty biscuits.
Presented as published in 1913. 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
230Calories
6 gProtein
41 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein6.2 g
Carbohydrates41 g
Fiber0 g
Sugars2.4 g
Total Fat4.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium453 mg
Potassium101 mg
Calcium64 mg
Iron2.9 mg
Magnesium16 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate81 mcg
Choline3.6 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 52. The excerpt below is the record exactly as published.
Buttermilk Biscuits 1 quart flour 1 teaspoonful baking soda 2 tablespoonfuls Crisco 1 teaspoonful baking powder 1 tablespoonful sugar 1 egg 1 teaspoonful salt 34 pint buttermilk
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