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Cheese Biscuit
From Delta Gamma cook book, 1922
Serves 2
This recipe is attributed to Julia B. Gould (Lambda Nu).
Presented as published in 1922. 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
751Calories
30 gProtein
106 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein30 g
Carbohydrates106 g
Fiber0 g
Sugars6 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol99 mg
Sodium1917 mg
Potassium398 mg
Calcium1069 mg
Iron8.1 mg
Magnesium65 mg
Phosphorus696 mg
Zinc3.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline22 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 52. The excerpt below is the record exactly as published.
Cheese Biscuit 2 cups flour 4 level teaspoons baking powder }/i teaspoon salt paprika to suit 2 tablespoons butter 1 cup milk 1 cup grated New York cheese
Cook this with the app: pantry check, scaling, and the assistant.