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Cream Biscuits
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
490Calories
14 gProtein
83 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein14 g
Carbohydrates83 g
Fiber0 g
Sugars2.4 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol30 mg
Sodium1127 mg
Potassium275 mg
Calcium126 mg
Iron5.7 mg
Magnesium36 mg
Phosphorus198 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate163 mcg
Choline7.1 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 10. The excerpt below is the record exactly as published.
CREAM BISCUITS. Flour, 1 quart. Baking soda, 2 teaspoons. Salt, 1 level teaspoon. Buttermilk, 1 cup. Sour cream, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.