vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cream Biscuit

Name: Cream Biscuit
Yield: 8 servings
Ingredients: Beat four eggs well; one quart of cream; two table-spoonfuls of yeast; stir in flour until the dough is stiff enough to bake

From The new Kentucky home cook book, 1884

Serves 8

Mes. Huxter.

Presented as published in 1884. 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

458Calories

8 gProtein

7 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories458 kcal

Protein8 g

Carbohydrates7.2 g

Fiber1.7 g

Sugars0.1 g

Total Fat45 g

Saturated Fat25 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol214 mg

Sodium63 mg

Potassium208 mg

Calcium88 mg

Iron0.6 mg

Magnesium13 mg

Phosphorus156 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate158 mcg

Choline76 mg

Caffeine0 mg

Water87 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.

CREAM BISCUIT. Beat four eggs well, mix them with one quart of cream and two table-spoonfuls of yeast ; then stir in flour until the dough is stiff enough to bake

Cook this with the app: pantry check, scaling, and the assistant.