Camp Biscuit
From Blue Ribbon and Pure Gold cook book, 1905
Have a few spare dry sticks in reserve with which to replenish fire.
Presented as published in 1905. 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
2097Calories
55 gProtein
398 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories2097 kcal
Protein55 g
Carbohydrates398 g
Fiber0.1 g
Sugars0 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium6116 mg
Potassium693 mg
Calcium2194 mg
Iron32 mg
Magnesium147 mg
Phosphorus1319 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline13 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 80. The excerpt below is the record exactly as published.
Camp Biscuit—4 level cups flour, 1 teaspoon salt, 8 level teaspoons Blue Ribbon baking powder, 2 tablespoons butter, lard or any sweet fat, about 13 cups water
Cook this with the app: pantry check, scaling, and the assistant.