Buttermilk Biscuits
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1106Calories
27 gProtein
196 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1106 kcal
Protein27 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.3 g
Cholesterol19 mg
Sodium1872 mg
Potassium342 mg
Calcium701 mg
Iron15 mg
Magnesium70 mg
Phosphorus1151 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline10 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 19. The excerpt below is the record exactly as published.
Buttermilk Biseuits.—1 pint flour; 144 teaspoon soda; 2 level tea- spoons Royal baking powder; % teaspoon salt; 1% tablespoons lard
Cook this with the app: pantry check, scaling, and the assistant.