Common Biscuit
From Statesmen's dishes; and how to cook them, 1890
Serve immediately.
Presented as published in 1890. 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
1963Calories
55 gProtein
390 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories1963 kcal
Protein55 g
Carbohydrates390 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium3284 mg
Potassium684 mg
Calcium618 mg
Iron29 mg
Magnesium136 mg
Phosphorus736 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 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
Choline6.8 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
COMMON BISCUIT. BY MRS. A. G. CA11UTH. (Wife of Representative from Kentucky.) >IFT well about a quart of flour into a bowl ; stir into the middle of it two heaping tea spoonfuls of Royal baking powder, an even teaspoon of salt, and a heaping tablespoon of lard, in the order directed. Have a pint of cold sweet milk
Cook this with the app: pantry check, scaling, and the assistant.